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Try this parsley-based pesto for a grassy change from the traditional basil version.
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I first made this dish about 18 years ago. I adapted it from something my mom made when I was growing up.
cooking.nytimes.com
Figs are baked into an almond batter for this rustic cake to have with coffee or tea With figs, ripeness is everything A ripe fig (the object of your desire) is soft, yielding, beginning to crack, nearly wrinkled
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These little cookies taste a lot like the popular candy bar.
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Sweet and tart dried cranberries are the highlight to this simple rice dish. Slivered almonds add a delicious and hearty crunch.
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This time of your when the apples are at their very best, here where I live, I like to make this delicious cheesecake. Who doesn't like cheesecake? With its flavorful...
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Fresh spinach is wilted with a warm sesame oil dressing and topped with toasted almonds and pan-fried onions for a flavorful warm salad.
cooking.nytimes.com
This recipe is by Julia Reed and takes 1 hour 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Coconut, chocolate chips and almonds make these drop cookies crunchy, chewy and melt in your mouth good!
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My gluten-free version of the famous peanut butter bar.
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Almonds, chocolate chips, and cacao powder are folded into gluten-free banana muffins that are a satisfying addition to a weekend breakfast.
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This light angel food cake is made with cake flour and almond extract, topped with toasted almonds.