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This recipe is by Jonathan Reynolds and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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I took an old favorite and juiced it up to make it more nutritious. I like to use the huge zucchini that didn't get picked on time, as long as it's still green and healthy.
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Bartlett pear pie makes a delightful addition to the dessert table during the holiday season and is a great way to incorporate seasonal fruit.
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Garam masala adds an unexpected flavor to these moist muffins full of chocolate-swirled peanut butter chips.
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The usual goodness of chocolate chip cookies but made better by replacing the chips with white chocolate chips and adding chopped pistachios. These make a beautiful presentation.
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Crispy and Chewy, a delightful twist on an American Classic.(And months of experimentation...) Also works very well without ginger.
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Chocolate Zucchini bread with a cinnamon twist.
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This is a great dessert, especially nice for holidays, but it can be served anytime of the year. The resulting pumpkin roll slices will impress your guests.
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This is the best corn casserole I've ever made. I know you will love it too! It tastes more like a souffle than anything else!
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Lemon pound cake makes a refreshing stand-in for basic biscuits in this strawberry shortcake recipe using a blend of sweetened heavy cream and yogurt as a tangy topping.
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In this Hawaiian pie recipe, a shortbread crust is topped with mashed purple sweet potatoes and a rich coconut cream, also known as haupia.