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cooking.nytimes.com
This recipe is by Jacques Pepin and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is a very moist, and delicious pineapple banana nut cake. I've had this recipe for about 20 years and no one ever turns it down.
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Chopped green apple and fresh cranberries flavor these easy muffins that are perfect for chilly mornings.
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Gluten-free coconut cake with walnuts gets a double dose of coconut from flaked coconut and coconut milk added to the batter.
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This versatile jalapeno vinaigrette pairs beautifully with oranges and seared scallops.
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This vegetarian pasta recipe for one with whole wheat pasta, broccoli, and Gorgonzola is cooked in less than 30 minutes for midweek meal.
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Down home crab cakes are heavy on the crab, light on the filler.
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The classic moist pumpkin bread from Down East is spiced with cinnamon, ginger, nutmeg and cloves. This bread improves with age, so plan to make it a day ahead if possible.
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This flavorful salad is composed of black beans, rice, fresh tomatoes, Cheddar cheese and green onions dressed with a jalapeno vinaigrette and topped with ripe avocado. Try to use garlic vinegar in the dressing, if you can find it!
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This is an elegant cookie that uses a thread spool to press a flower design on the top. Always get rave reviews! Just peel the paper off of one end of a spool of thread.
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Reminiscent of pumpkin, sweet potatoes have a more delicate taste. This spicy, sweet loaf is well packed with raisins and pecans.
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Steak strips are stir-fried with broccoli and simmered in a tangy tomato sauce. Served over rice, this tasty dish is sure to please your dinnertime crowd.