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cooking.nytimes.com
Even in mid-September, you can find sweet cherry tomatoes, and they look beautiful in abundance on the top of this focaccia I combined them with black olives for a bread that transports me to Provençe.
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Carrot cake made with whole-wheat flour and mixed with nuts, pineapple and coconut. Top with Cream Cheese Frosting.
cooking.nytimes.com
Taralli are delicious ring shaped rusk-like Italian snacks from Apulia and Campania Now that I know how easy they are to make I could be in big trouble, as whenever I’ve bought them from one of my favorite Italian delis I have a hard time resisting them It’s the olive oil, I now know, that makes them special and different from other twice-baked breads
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Marinated artichokes, tomatoes, and capers make a quick and easy sauce for fresh shrimp. Served with whole-wheat pasta and tangy goat cheese, this pasta dish is a deliciously light dinner.
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Toasted whole wheat English muffins with cooked egg whites, spinach, and tomato slices make a quick and healthy breakfast sandwich.
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Get Ally's Eggplant Parmesan Recipe from Food Network
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Grains, fruit, honey, and spices--the perfect way to start the day!
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Here's how we take a tuna melt from good to great: open-faced with crusty toasted bread, melty cheese, capers, cornichons, Dijon mustard, and plenty of seasoning. On a chilly fall day, nothing tastes better.
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A twist on traditional meringue pie, this tart benefits from using juicy, good-quality limes.
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Get Pita Chips Recipe from Food Network
Ingredients: wheat pitas, cumin
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Palm sugar, coconut oil, and whole wheat flour are some of the ingredients needed for this cookie recipe targeting a healthier snickerdoodle.
cooking.nytimes.com
I had a beautiful bunch of leeks from the farmers’ market and a Mediterranean crust left over in my freezer from my week of savory pies, so I decided to make this lightened version of a French classic called flamiche The French version calls for lots of butter and cream or crème fraiche.