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cooking.nytimes.com
Done correctly, a classic tiramisù can be transcendent A creamy dessert of espresso-soaked ladyfingers surrounded by lightly sweetened whipped cream and a rich mascarpone, tiramisù relies heavily on the quality of its ingredients If you don’t have a barista setup at home, pick up the espresso at a local coffee shop, or use strongly brewed coffee
www.allrecipes.com
Bake up a batch of these cinnamon and pistachio biscotti for your coffee, to share with friends, or to give as gifts.
cooking.nytimes.com
This recipe is by Sam Sifton and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Based on a recipe using butter beans, these patties are made with lentils and pan-fried for a great vegetarian burger option.
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This is a great salad. Warm and hearty but fairly traditional with just a twist. The romaine even though roasted remains crisp but with a slight roasted flavor...
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These tortillas stuffed with scrambled eggs, beans, and salsa are great anytime! Can be enjoyed cold as well, so they're perfect to pack for the kids' lunches (or to bring yourself). Very fast and nutritious!
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Powdered green tea is used in this delicate cake you make in a bamboo steamer. Black sesame seeds can be found in most Asian grocery stores.
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Spicy wheat bran muffins with grated carrots. It is unbelievable moist, and has the best flavor!
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Get Baked Grapefruit Recipe from Food Network
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Warning: This zucchini lasagna gets messy—but it's worth every single bite. (Plus, the zucchini replaces the lasagna noodles, so the cheese doesn't count, right?)
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Get Buckwheat Blini Recipe from Food Network
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Cranberry and cashew cookies with a hint of orange are a colorful cookie for the holiday season, but can be made any time of the year.