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cooking.nytimes.com
This recipe is by Sarah Belk and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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These vanilla cupcakes, made with coconut flour for extra fiber, are perfect for any occasion. Whether you're baking for a birthday, a bake sale, or just for fun, they're a cinch to whip up and are sure to be a hit!
cooking.nytimes.com
Stuffing is a traditional Thanksgiving accompaniment to the turkey, but turning stuffing into muffins helps them hold their own on the holiday table -- with or without the bird This recipe for stuffing muffins comes from reader Ilene Godofsky of Queens, who writes the Colorful Kitchen food blog (Ms
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Pistachio cake, made with pistachio pudding mix, is a moist, light green cake perfect for St. Patrick's Day or Easter.
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When deep-frying, do not fry more than one layer of rings at a time (although a little overlap is fine).
cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Pressed tofu is tossed together with tomato, onion, and cilantro in an Asian-inspired vinaigrette providing a simple way of incorporating tofu into your diet. You can certainly play around with this recipe, adding whatever you like, I garnish mine with lime wedges.
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Thinly sliced pork is stir-fried with ginger, daikon radish, sake, and mirin in this easy Japanese weeknight dish that's full of flavor.
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Okra is filled with mango powder, cumin, ginger, and turmeric and deep-fried in this Indian-inspired stuffed okra recipe; serve with fish, poultry, or meat.
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This is a very delightful meal. Very simple, and my two-year old loves it! Interesting taste and texture. Serve with white rice.
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White wine pound cake is a delightful addition to the Thanksgiving and Christmas dessert table. Cut yourself a slice before it is gone by morning!