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A hint of thyme adds an earthiness that balances the sweetness of the figs and the rum in this pretty, easy-sipping cocktail.
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Peach curd uses similar ingredients to lemon curd with the addition of rose water for a delightful topping for scones or toast.
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Tofu is blended until smooth to create this vegan alternative to cheesecake.
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Zucchini stands in for chickpeas in this hummus-like dip.
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A delicious holiday Champagne punch recipe.
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Perfect for your next fall soiree.
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Guacamole made in the Vitamix® blender is a fail-safe way to make everyone's favorite Mexican-inspired dip.
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This is a quick side dish, great with just about anything. Just a few ingredients and a light saute and it is done in minutes. Great with BBQ, grilled fish or...
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You'll want to pour this tangy parsley-caper sauce on EVERYTHING.
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Cucumbers blended with yogurt, garlic and lemon and chilled to make a cool dip.
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This recipe is by Karen Baar and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Treat tofu like fish and sear a slab, then top with a citrusy salsa of avocado, mango, and lime.