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cooking.nytimes.com
This is more of a casserole than a traditional soufflé It comes from Sam Beall, the proprietor of Blackberry Farm in Tennessee, who died at age 39 in a ski accident The dish makes its seasonal debut on the Beall family table at Thanksgiving, but paired with a salad, it becomes lunch or a light dinner any time of year
cooking.nytimes.com
You've got enough frosting to fill the layers and cover the sides and top of the cake, but Dorie Greenspan covers each layer generously, so generously that when the next layer goes on the frosting ripples out around the edges Then just swirl the frosting over the top, leaving the sides bare.
www.allrecipes.com
Whole wheat muffins packed with carrots, applesauce, and orange zest offer very little guilt and lots of flavor.
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Roasted carrots and cauliflower are pureed into a coconut-curry broth, creating a hearty and warming soup.
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Potatoes and carrots are sauteed with Brussels sprouts, bell pepper, onion, garlic, and peas in this thyme-accented vegetable dish.
cooking.nytimes.com
This recipe is by Julia Moskin and takes 30 minutes plus 30 minutes' resting. Tell us what you think of it at The New York Times - Dining - Food.
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Pear and cilantro accompany jicama in this flavorful take on an old barbeque standby.
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Vegan dessert that’s so good you’ll never guess it’s vegan
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If you're looking for a healthy recipe that's not salad, these ground pork wraps are the answer.
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This moist and delectable meat loaf contains ground turkey, ground beef, and pork sausage for flavor and tenderness.
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Get Grilled Shiitake and Tofu Banh Mi Recipe from Food Network
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This cooks in an oven bag with potatoes celery, and carrots. Worcestershire sauce and dried onion and mushroom soup mix add flavor.