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These are great dunked in milk or served with tea.
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Grandma grew up in rural NC and always made these for the family. They are so good ... I hope you enjoy these as much as we have.
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A sweet currant and mixed peel filling is baked in puff pastry in these traditional English pastries.
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Almond milk, cinnamon, and apples combine with red quinoa in this hearty start to your day.
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A classic pear and almond tart is reinvented as a dairy-free and gluten-free dessert sweetened with maple syrup in this super easy recipe.
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This hearty, power salad bowl is loaded with quinoa, beans, and egg for a vegetarian meal with great sources of protein.
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Grape-Nuts® cereal adds pleasing crunch to this velvety, vanilla-scented coconut milk ice cream that's dairy-free and suitable for vegans.
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These gluten-free drop cookies made with almond flour, dates, walnuts, and chia seeds are quick and easy to make and paleo-friendly.
cooking.nytimes.com
In 2010, Sam Sifton, who was then The New York Times restaurant critic, made a list of the 15 best things he ate in New York City that year For breakfast, he chose a dish from Pulino’s in SoHo, which is now closed This quick-cooked grapefruit is not so much a dish as a magic trick, the fruit covered with a caramel of muscovado sugar and mint that transforms it into ambrosia.
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Pomegranate Molasses is a syrup used in Middle Eastern cooking. It has a bright ruby red color, and its sweet and sour flavor goes well with so many other ingredients. It is commonly available in Middle Eastern markets, but is easily made at home if you can get pomegranate juice, now easily found in supermarkets.
www.chowhound.com
A recipe for mint-flavored simple syrup made with leftover holiday candy canes.
Ingredients: candy canes, water, sugar
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Crisp cream cheese cookies filled with raspberry jam.