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This recipe is by Jane Sigal and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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An eggless, no-bake custard made slightly tart from yogurt and lemon myrtle
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Tangy, fresh, and herby, this sauce is great served with lamb chops, or as a healthy dip.
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This recipe proves coconut milk and tofu were made for each other.
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Korma is a popular spiced curry stew prevalent throughout Pakistan and India.
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This lovely green Avocado Yogurt Dip is creamy, light, and tangy, perfect for dipping a rainbow of veggies, but you can also thin it out for Green Goddess dressing...
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Get Strawberry Kiwi Smoothie Recipe from Food Network
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Pot de crème ("pot of cream") is a traditional French custard typically served in a pot-shaped cup. This milk chocolate version from pastry chef Frank Urso at Philadelphia's Parc is supersilky and dense.
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Be everything you want to be with this vodka-, Irish cream-, and coffee liqueur-spiked eggnog punch!
Ingredients: vodka, eggnog
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Rich chocolate ganache is decadent, yet simple, and can be made from milk, dark, or white chocolate.
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This homemade yogurt cumin salad dressing is a creamy Mediterranean-inspired addition to any salad or dish.
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Get Yogurt and Chipotle Sauce Recipe from Food Network
Ingredients: chipotle, yogurt