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With its seductive flavors of coconut, lime, ginger and cilantro, this Thai soup is quickly becoming a favorite across the country. Our version includes enough chicken and noodles to make it a main course. If you like, turn up the heat with more cayenne.
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The haunting blend of spices in this dish will have you reaching for seconds.
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Get Yangzhou Fried Rice Recipe from Food Network
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A fragrantly spiced vegetarian recipe adapted from Canal House Cooking.
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cooking.nytimes.com
Harira, a savory Moroccan soup made with dried legumes — lentil, chickpeas, fava beans — is traditionally cooked with lamb or lamb broth, but this version is vegetarian Though it is typically eaten to break the fast during Ramadan, it is served throughout the rest of the year as well The soup tastes best the following day, when flavors have melded, but may thicken when refrigerated
cooking.nytimes.com
This rich and decadent spiced pumpkin cake is just the thing to serve for an autumn celebration, Thanksgiving or otherwise Chocolate chips and chopped pecans are added to the pumpkin batter for extra sweetness and a bit of welcome crunch For those who like to plan ahead, it can be made and frozen – iced and all
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I tried to post this a minute age but it showed up under puddn? Here goes again
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A vegetarian version of one of the most well-known Chinese soups with mushrooms, bamboo, and tofu.
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Golden pears and apples pair with cinnamon and a buttery crust for the ultimate autumn dessert.
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