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Flaked coconut adds a tropical flavor to this sweet and lemony bread. Serve it with a cup of hot tea for a simple breakfast or snack.
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In this authentic recipe from Mexico, homemade tamales are stuffed with a spicy tomatillo sauce with poblano chiles and Monterey jack cheese.
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Maple and walnut are delicious together in this Canadian take on classic Italian biscotti.
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This recipe is by Nancy Harmon Jenkins and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This island recipe springs from a little restaurant in the Keys. Key lime glazed pound cake whisks you away to that tropical paradise and is the perfect recipe for entertaining guests in the summer time.
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Here's a brownie recipe for those who want their chocolaty treat without the egg or gluten.
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Use more fresh corn if the ears are small. Canned white corn, drained, may be used as a substitute for fresh corn. When placing the beignet batter into the oil, a 1 or 2 ounce ice cream scoop may be helpful!
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Vanilla and lemon zest flavor these family favorite waffles.
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This silky potato soup is perked up with Turkish red-pepper paste (biber salcasi), made from sweet and hot peppers. Look for the paste at Middle Eastern groceries, or use harissa instead.
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These zesty cookies made with mashed squash, orange zest, cinnamon, and ginger are a sweet treat perfect for fall potlucks or gatherings.
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This recipe delivers lemony lemon poppy seed muffins with a sweet glaze.
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This recipe for springerle uses egg whites for a lighter, crisper cookie. Make a batch ahead of time for beautiful holiday cookie plates.