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With these great waffles, the party'll keep going until breakfast the next morning!
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Vegetarians can still enjoy the flavors of a BLT by substituting the bacon with tempeh bacon creating a TLT instead.
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This filling vegetarian lentil and bulgur salad can serve as a healthy main dish for lunch, or a side dish for dinner.
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Whole-wheat couscous with cumin, scallions, butternut squash, and almonds.
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Sausage and eggs with crisp tender peppers and onions are topped with shredded Cheddar cheese and rolled up in wheat tortillas for a hearty on-the-go breakfast.
cooking.nytimes.com
This recipe is by David Tanis and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Get J J's Smoked Gouda Vegetable Soup Recipe from Food Network
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This unapologetically rich special-occasion dessert is adapted from one served at the Blue Ribbon Bakery and Cafe, a working bakery in Greenwich Village known for its eclectic American cuisine It counts four cups of heavy cream and 11 egg yolks among its list of ingredients, but we promise you won't regret the indulgence In his 2003 article accompanying the recipe, Jonathan Reynolds said, “The banana-walnut bread pudding with banana caramel sauce puts most bread puddings out of the game, and I've had roughly 10,000 bread puddings.” Did we mention that's it's a cinch to put together
cooking.nytimes.com
Fennel and spring onions, cooked gently until they begin to caramelize, make a sweet topping for a pizza Fennel is an excellent source of vitamin C and a very good source of fiber, folate and potassium Fennel also contains many phytonutrients, including the flavonoids rutin and quercitin, as well as a compound called anethole, mainly responsible for its anise-y flavor, that may have anti-inflammatory properties.
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Get Protein Bars Recipe from Food Network
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Crispy and sweet like a churro, with the custardy interior of French toast.
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Fry up some bacon and pair it with avocado and sprouts to make this delicious, quick-and-easy sandwich that's perfect as a midnight-snack.