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cooking.nytimes.com
This savory, herbal Trinidadian chickpea-and-potato curry is an island adaptation of a common north Indian dish It comes from the Trini cooking teacher Dolly Sirju, who dislikes comparisons of Trinidadian food to Indian “India is totally different than Trinidad,” she says
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A blue cocktail made with tequila, coconut rum, sour mix and Blue Curacao.
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Peculiar looking flourless cookies. For rum-packed flavor try using 2 teaspoons rum extract in place of the vanilla.
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Combine mushrooms, leeks, dry sherry, and pasta for this simple and sumptuous soup. A lovely beginning or finish for any meal, and ready to serve in less than 20 minutes.
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Fruit, coconut water, and Greek yogurt are blended together, poured into a bowl, and topped with chia seeds in this smoothie bowl recipe.
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Drink a coconut cream pie-flavored martini for a fancy and sweet dessert that doesn't taste like alcohol but still packs a punch.
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This Filipino dessert uses young coconut meat (buko) as a creamy base.
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Make homemade vegan truffles made with Medjool dates, almonds, cocoa nibs, and coconut for a tasty, quick-and-easy treat.
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This sweet and nutty pie-inspired smoothie is a treat you don't have to feel any guilt about indulging in.
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Coconut macaroon ingredients are baked into a pie for a sweet and easy dessert everyone will request for parties.
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Homemade mayonnaise spiked with anisey tarragon.