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cooking.nytimes.com
This recipe is by Bryan Miller and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A pumpkin cake roll with sweetened cream cheese filling.
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Montaditos are basically bite-sized, open-faced "sandwiches" that are found across Spain's Basque region and feature tasty ingredients "mounted" on thick slices of baguette.
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Spicy roasted chickpeas are crisp, spicy little nibbles. This is one snack that you can feel good about munching.
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Haddock fillets, sliced tomatoes, and red and yellow peppers baked in individual foil packets. Great served with rice and steamed asparagus.
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Cranberries and raisins are folded into a sweet bread pudding batter for a colorful dessert for holidays and special occasions. It makes a great breakfast strata, too!
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This sauce is made from fresh Roma tomatoes and then run through a homemade canning process, and can be used to top spaghetti or pizza crusts.
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This recipe was submitted by Real Women of PHILADELPHIA contestant April Slayden.
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Fresh early-summer veggies are tossed with a lightly tangy dressing, creamy white beans, and a bunch of fresh herbs to make a perfectly portable salad.
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Here's a flavorful sandwich twist on a classic salad that's a good source of both calcium from the cheese and vitamin A from the lettuce.
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This is a purely Lebanese recipe, which can be eaten cold in summer or hot in winter. Make sure you find the right Lentil type! It's healthy and yummy!