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Chicken, yuca, potatoes, plantains, and corn are simmered together into a Panamanian version of sancocho, a traditional Latin American stew.
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Fresh mint leaves are steeped in sugar and water for a simple syrup that makes a refreshing addition to cocktails, glazes, or frozen treats.
Ingredients: water, sugar, mint leaves
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These smooth and creamy beans make a tasty side for any Mexican dish.
Ingredients: lard, pinto beans, water
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Pumpkin spice muffins are studded with pecans and vegan carob chips.
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The fun idea here is to make vegetables part of the dressing. Scott Conant sautés strips and cubes of parsnip, carrot, squash, and celery root with thyme, vinegar, and oil, then uses them to dress the Bibb lettuce.
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Get Non-Alcoholic Sangria Recipe from Food Network
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Here's a creamy, savory and sweet soup that perfectly captures the flavors of fall Amy Lawrence, and her husband, Justin Fox Burks, the authors of the Chubby Vegetarian blog, brought it to The Times in 2012.
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This Asian-style recipe coleslaw uses pre-packaged coleslaw mix and ramen noodles as well as an artificial sweetener in the dressing for a delicious alternative to the creamy summertime classic.
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This citrus-scented bread may create fond memories for your family.
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A yummy variation on traditional Mexican green rice (arroz verde) with Chihuahua cheese and crema which makes the rice creamy and cheesy.
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These authentic egg-free Australian cookies are made with oats, coconut, and golden cane syrup.
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A healthy, hearty autumn soup balancing celery root and potatoes with a hint of apple.