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Watch guests' faces light up as you cut into this rainbow-colored four-layer cake filled with candies and sprinkles like a pinata.
cooking.nytimes.com
This is an under-the-radar basic from Julia Child’s “Mastering the Art of French Cooking,” featured in a New York Times article about readers’ favorite Child recipes It is a tomato sauce with onions, garlic and basil, raised high with a perfumed whiff of orange peel and coriander seed Make it when the farmers’ market is overflowing with good tomatoes, freeze it in plastic bags, and use it until there is no more
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Use that leftover pickle juice with Chef John's recipe for succulent pickle-brined chicken breast.
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This banana bread recipe uses chickpea flour and plain, fat-free yogurt, as well as mashed sweet potato for a new spin on a classic quick bread.
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Blackberries are topped with gluten-free batter sweetened with coconut sugar in this gluten-free blackberry cobbler recipe ready in an hour.
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Make this basic recipe for paleo-style salsa. Add a habanero pepper for an extra kick!
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This kale salad is a bumped-up, tricked-out version of the popular Food Network recipe. The combination of lemon juice, honey, black pepper and olive oil create...
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A healthy recipe from Plated for sunchoke and kale hash with currants over red quinoa.
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This creamy salmon soup is quick and easy to make. Seasoned with white pepper, paprika, and dill weed, it combines half-and-half with a splash of port for deep, rich flavor.
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Balsamic vinaigrette combines with teriyaki and Worcestershire sauces to flavor this jerky.
cooking.nytimes.com
Buttermilk and a smidge of baking soda work together here to create an impossibly fluffy potato side dish We like to finish ours with an extra pat of butter that melts into a golden pool while we set the table.