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America's most-loved cookie goes wheat-free. This recipe uses a mix of milk and semisweet chocolate chips, but feel free to use bittersweet chips instead.
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All your friends will love this low-carb cheesecake made with a nut and low-carb cookie crust and a marbled chocolate filling - it is not just for those on a low-carb diet!
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Get Buttermilk Waffles with Buttermilk Fried Chicken Tenders Recipe from Food Network
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Get No-Bake Granola Bars with Carob Drizzle Recipe from Food Network
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Get Persimmon-Pumpkin Pie Recipe from Food Network
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This clever recipe uses cooked radicchio, which may seem unusual at first.
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Dessert is individual molten chocolate cakes. They're simple and elegant, and they bake in under 10 minutes in a standard muffin pan. The best part about these little beauties is that the cake batter is extremely forgiving: You can make it up to six hours before you plan to serve the cakes. Fill the pans with batter and refrigerate, but remember to remove the pan far enough in advance of baking to let the batter return to room temperature.
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Tuna seasoned with lemon and fresh herbs is coated with bread crumbs and fried into crispy golden croquettes in this Spanish-inspired recipe.
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An Indian friend of mine showed me the ropes for cooking this delicious and completely authentic Indian dish of spinach and paneer.
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Think of this Applesauce Raisin Cake as the Dutch answer to coffee cake; sturdy yet moist, it's fragrant with cinnamon and nutmeg, and you have the option of...
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This orzo and brown rice basmati pilaf with chicken broth, pattypan squash, red bell pepper, fresh thyme, and Parmesan cheese makes a delicious anytime side dish.
cooking.nytimes.com
This recipe is by Suzanne Hamlin and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.