Search Results (1,465 found)
cooking.nytimes.com
This recipe is by William Norwich and takes 30 minutes, plus at least 2 hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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If you're craving curly fries but want a healthier version, try these curly zucchini fries cooked to crisp perfection in the air fryer for guilt-free snacking.
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Enjoy all the chocolate peanut butter goodness of a traditional peanut butter blossom, but with the chocolate wrapped inside the cookie to provide melt-in-your-mouth deliciousness!
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Peanut butter candy blossoms take peanut butter cookie dough and wrap it around Snickers® candy bars to create a delightful treat.
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This bread is moist and nutritious.
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This delicious apricot jam with lavender makes a great food gift. The trick to infuse the jam with lavender aroma is to process a portion of the sugar with lavender.
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Zucchini smoothie? You bet -- blended with orange juice and banana, you won't taste the zucchini and your body will appreciate the vegetable serving.
Ingredients: ice, zucchini, banana, orange juice
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Lots of interesting stuff in this marinated zucchini salad. Onion soup mix, white wine vinegar, apple cider vinegar, chopped veggies, sliced zucchini, and time in the fridge to mingle and chill. Six generous servings.
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For all you maple fans who cannot get enough, here is a delicious zucchini-nut bread enhanced by maple flavoring.
cooking.nytimes.com
A quintessential quick bread, zucchini bread blurs the line between breakfast and cake, making it acceptable for both This version is on the sweeter side, the vegetal flavors mellowed by brown sugar, cinnamon and a bit of browned butter While not always necessary, squeezing excess water from the zucchini will prevent the batter from being too wet while keeping the end result moist
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Zucchini and carrots replace potatoes in this quick and easy zucchini tots recipe that the whole family will love.
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Breaded and fried zucchini with onions.