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cooking.nytimes.com
This recipe is by Jeff Gordinier and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Blueberry, Apple and Gorgonzola Paninis use fresh Chilean blueberries for little bursts of sweet flavor in a savory sandwich. For more brunch recipes like these...
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Almond, cinnamon and cocoa add a flavorful combination to this Swedish cookie.
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A colorful mix of nuts, berries, and seeds make this trail mix great for an energizing breakfast or quick and easy snack on-the-go.
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Gorp grows up with unsweetened coconut and crystallized ginger.
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What a refreshing fruit/spinach salad! The easy honey dressing is spiked with Pace® Picante Sauce, and it's all tossed together just before topping with toasted almonds.
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Made with both brown rice and wild rice, this pilaf has a hint of fruity sweetness, thanks to the addition of sweetened dried cranberries.
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This salmon-studded, creamy cream cheese dip is seasoned with lemon juice, dill, and seafood seasoning.
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This low-carb yellow squash casserole is loaded with almonds and Colby-Jack cheese for a higher-protein version of the traditional side dish.
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Mango, strawberries, and sweetened dried cranberries are a vibrant addition to mixed greens tossed with an oil and balsamic vinegar dressing.
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This salad uses quinoa, which gives a nice texture and mild nutty flavor to the dish. Best served chilled, this salad is wonderful for picnics.