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Who would have thought beans and peanut butter could go together in harmony? They do, in this satisfying vegetarian chili.
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The imagination has no limitations, as we see from this recipe It’s chocolate pudding, chopped chocolate, whipped cream and raspberries layered over brownies, repeatedly It’s a fairy tale dessert to satisfy all comers.
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These roasted Mediterranean vegetables featuring cherry tomatoes, zucchini, bell peppers, onion, and garlic make a delicious sheet pan dinner with an easy cleanup.
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Baby bok choy are coated in a gingery curry sauce and roasted for a quick and flavorful side dish. Add tofu and rice for a complete meal.
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Brinjal, also known as eggplant, is simmered in a spicy coconut milk broth in this authentic Indian side dish that is vegetarian.
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Blend the flavors of Viennese coffee and South American beverages to make this rich, creamy, and spicy Viennexican coffee.
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This recipe is by Sam Sifton and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This tangy and refreshing pomegranate vinaigrette is ready in minutes, and goes great on any green or grain salad.
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There’s nothing wrong with a dinner of pan-seared chicken seasoned with salt and pepper But there’s everything right about the same chicken when you add anchovies, capers, garlic and plenty of lemon to the pan What was once timid and a little dull turns vibrant, tangy and impossible to stop eating
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Chocolate cookies coated in confectioners' sugar...very good!