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cooking.nytimes.com
Stuffing is a traditional Thanksgiving accompaniment to the turkey, but turning stuffing into muffins helps them hold their own on the holiday table -- with or without the bird This recipe for stuffing muffins comes from reader Ilene Godofsky of Queens, who writes the Colorful Kitchen food blog (Ms
www.allrecipes.com
By sauteing vegetables before slow cooking them, you'll add lots of extra flavor to this hearty, vegan leek and potato soup.
cooking.nytimes.com
Dawn Lerman, a New York-based nutrition consultant and Well blog columnist, brought this recipe to The Times in the fall of 2015 It's a delicious sugar-free alternative to the traditional apple pie, and it's a cinch to put together.
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Whole wheat vegan drop biscuits, made with almond milk and coconut oil, are quick and easy to prepare and you only need 6 simple ingredients.
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These easy scones with dark chocolate chips and a hint of hazelnut are perfect for brunch or a tea-time snack.
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Key lime and a hint of thyme add indulgent flavor and intrigue to this fluffy no-bake key like thyme pie that is great for any get-together.
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Vegan almond butter balls made with dates and coconut are a quick and easy way to satisfy your sweet tooth, especially if you follow the paleo diet.
Ingredients: dates, coconut, almond butter
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Get Fun House in Your Mouth Cupcake Recipe from Food Network
cooking.nytimes.com
This dead simple recipe is an adaptation of one brought to The Times by Chloe Coscarelli, the vegan chef and cookbook author These delicious biscuits are easy — no rolling or folding required — and the maple “butter” comes together in a snap.
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Vegan margarine, peanut butter and sugar, and presto -- it's fudge!