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Cranberry juice is simmered in a slow cooker with orange zest, cloves, dried cranberries, honey and cinnamon.
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Chef John's newest recipe for pizza dough calls for the "ancient grain" spelt in sprouted flour form, and makes a delightful alternative to traditional pizza dough.
cooking.nytimes.com
Stuffing flatbread with feta and herbs adds great flavor and an herbal, creamy surprise if you don’t know what’s in them Feel free to use this recipe as a jumping off point for your own stuffings The honeyed, whole-wheat-flecked dough works especially well with strong flavors like olives, capers, anchovies and other cheeses
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Spiced apples, raisins, and prunes are folded into layers of flaky store-bought phyllo for a tempting treat. Honey, which softly sweetens the filling, is offset by a dash of brandy.
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Overnight oats are perfect for busy people who want a nutritious breakfast in the morning but need their sleep. It's prepped in minutes at night and ready when you get up.
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A homemade version of the popular breakfast cereal.
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Stir up a taste adventure with three tasty cereals, three crunchy nuts, and a perfect blend of spices.
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The sweet flavors of this relish creates an exotic accompaniment to fish or chicken. Try pairing with Thai, Indian, or Caribbean dishes or serve with Tortilla chips. Besides the lift to your tastebuds, the relish will add texture and color to your plate.
cooking.nytimes.com
These individual tartlets have a Cheddar-spiked, buttery crust holding a filling of honey-drizzled roasted vegetables and creamy ricotta You can use any roasted vegetables here, changing up the mix to suit the seasons Late summer is perfect for some combination of zucchini, eggplant, peppers, tomatoes and even corn
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A lightly sweetened, extremely yummy muffin.
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Cracked wheat berries give nutty taste and texture to this honey wheat bread made with lard.
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Spring greens are tossed in a homemade shallot vinaigrette creating a light and refreshing salad for lunch or dinner.