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This recipe is by Oliver Strand and takes 20 minutes, plus overnight soaking. Tell us what you think of it at The New York Times - Dining - Food.
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A soufflé is always an impressive addition to a meal.
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Coconut and cilantro are a popular duo. The herb is a favorite in India and shows up in coconut chutneys and in many of southern Indias coconut curries, such as this one. Serve the shrimp with steamed rice, preferably basmati.
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With honey, whole wheat flour, and nonfat Greek yogurt, these cakey cookies are a great snack between meals.
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Get Multigrain Pancakes Recipe from Food Network
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Get Other Worldly Sticky Buns Recipe from Food Network
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Get Creamy Corn and Vegetable Soup Recipe from Food Network
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A warm, bittersweet chocolate soufflé with a melted ganache center is accompanied by a shot glass of milky eau-de-vie.
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Heaven for crêpe-lovers, this terrine layers chocolate sauce and crêpes.
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This mint and dark chocolate chip ice cream made with coconut milk is a dairy-free and vegan treat that everyone will love.
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An unlikely combination of tuna and refried beans, but one that is sure to be a hit! Tostada shells, covered with refried beans and topped with a zesty tuna salad, shredded lettuce, and avocado. Quick, too!
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Get Crisp Crab Cakes Recipe from Food Network