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Crisp butterhead lettuce leaves are used to wrap up delicious gochujang-butter shrimp in this umami-packed appetizer recipe.
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This breadstick has a particularly satisfying crunch I used a combination of sesame, poppy and sunflower seeds, along with a teaspoon of nigella seeds for flavor.
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A homemade toasted guajillo chile paste seasoned with cumin, clove, and oregano flavors this delicious shredded beef. Serve on tortillas with salsa, rice, and beans.
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A basic recipe that lends itself well to variation.
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This savory wheat bread is flecked with sesame seeds, rosemary and deep green zucchini.
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Dates, banana, walnuts, and almonds are blended with oats in these vegan banana bread bars, a perfect addition to lunchboxes or as a snack.
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This quick green smoothie gets its green color from kale and parsley blended with banana, peanut butter, apple, and much more!
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Oats, whole wheat flour, flax, chocolate chips, and almond butter come together to make these delicious 'clean' breakfast cookies your whole family will enjoy.
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These zingy whole wheat muffins, with flax seed and a touch of applesauce, make a tasty breakfast or snack for days when you're on-the-go.
cooking.nytimes.com
It was a love of kasha and memories of family that inspired Nancy Jane Richer of Knoxville, Tenn., to create this holiday recipe Ms Richer’s father loved kasha and died on Thanksgiving more than a decade ago
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This beer and caraway seed mustard recipe has a hoppy flavor that's perfect with grilled meats.
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Incorporate Indian spice into your life with this easy steak dish.