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Marcy Goldman started baking matzo with her young sons after touring a local synagogue that produced shmura matzo the traditional, handmade variety. The whole-grain flours in this recipe create a more crackly, sandy texture than white-flour matzo.
cooking.nytimes.com
I’ve always been intrigued by olive oil cakes and decided to switch out half the butter in the original recipe for this plum cake for olive oil I spread the batter in a 10-inch tart pan and topped it with delicious pluots from the farmers’ market You can serve this as a dessert, a coffee cake, or a sweet snack.
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This recipe isn't just a vegetarian burger; these beet, quinoa, and sweet potato burgers highlight all their fresh plant-based ingredients.
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This zesty egg and cheese scramble is served over a crisp tortilla, and tastes great with whatever toppings you want to try!
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Espresso-flecked morning muffins with a big, walnut-crusted top.
cooking.nytimes.com
This recipe is by Celia Barbour and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Canned apricots, almonds and almond extract combine for a delicate, elegant flavor in this bread machine recipe.
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The dough for this simple Italian bread is mixed in a bread machine before being shaped by hand. It lends itself well to handling and can be shaped into the animal of your choice.
cooking.nytimes.com
This breadstick has a particularly satisfying crunch I used a combination of sesame, poppy and sunflower seeds, along with a teaspoon of nigella seeds for flavor.
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A sweet raspberry and applesauce filling surrounded by buttery oats makes a delightful snack for tea time with this quick and easy recipe.
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These fun breakfast banana wraps are so easy a kid can help make them. Whole wheat tortillas are spread with peanut butter and filled with a banana half, coconut, and crunchy granola cereal.