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An easy mix of blanched vegetables and a simple chive vinaigrette.
cooking.nytimes.com
This recipe is by Elaine Louie and takes One hour. Tell us what you think of it at The New York Times - Dining - Food.
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Crunchy green pistachios and sweet red berries provide contrasting colors and flavors in this easy, refreshing ice cream dessert.
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This easy DIY recipe makes a great holiday gift and is spiced with vanilla, cinnamon, star anise, cloves, allspice, and orange peel.
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Coffee, cocoa and tofu are mixed into a batter with safflower oil, whole wheat flour, vanilla and sugar. They bake into rich, delicious bars.
cooking.nytimes.com
This recipe is by Jonathan Reynolds and takes About 3 hours 15 minutes, plus overnight prep. Tell us what you think of it at The New York Times - Dining - Food.
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Sinfully delicious! This cake must be chilled overnight, so plan ahead.
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Fennel seed and lemon-honey syrup dress up this Middle Eastern sweet.
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Curry powder and crushed red pepper add a dose of spice to this thick garbanzo bean, potato, cauliflower, and squash stew.
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A hearty black bean and mixed meat stew that is often called the national dish of Brazil.
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Hulled yellow mung beans make a very rustic, sweet, and hearty porridge served under salted coconut cream.
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We were served Cassata in Italy on a number of occasions. It was always excellent. A beautiful presentation.