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cooking.nytimes.com
Chefs have a way of taking the most humble ingredient and elevating it, which is what Andy Ticer and Michael Hudman of Hog & Hominy in Memphis did with sweet potatoes The trick is to confit thick slices slow in fat, which transforms the texture into silk They use pork fat at their restaurants, but home cooks can get a similar effect with olive oil seasoned with some bacon fat
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These blonde brownies are studded with pecans, chocolate chips, and butterscotch chips for treat with variety.
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These vegan pumpkin spice cookies, made with almond milk, pumpkin, and vegetable oil, are quick and easy to prepare during the holidays.
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These healthy breakfast goodies are made lighter with baking powder and gain nice texture with rolled oats.
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Roasted mushrooms, potato, and sunchoke (Jerusalem artichoke) are mixed with mushoom stock in this vegan bisque.
cooking.nytimes.com
This recipe is by Elaine Louie and takes 1 1/2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Sweet, chewy dried apricots add flavor and texture to these healthy oatmeal muffins.
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Almonds, cinnamon, and orange liqueur help this recipe deliver biscotti that go great with a cup of your favorite tea or coffee.
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This homemade flour tortilla recipe produces warm and soft tortillas perfect for soft tacos or burritos.
Ingredients: flour, salt, baking powder, lard, water
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Spicy wheat bran muffins with grated carrots. It is unbelievable moist, and has the best flavor!
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This nut loaf is all nuts. I have never met anyone who didn't like it - except for a few nuts!
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This recipe has mahi mahi in a flaky crust for a pot pie with fish and vegetables!