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Get as creative as you like with this plant-based recipe for vegan tacos or taco salad and can also work as burrito filling.
cooking.nytimes.com
This recipe is by Craig Claiborne With Pierre Franey and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Peas, corn, and green beans are tossed in a simple vinaigrette in this easy vegetable salad recipe that is best when marinated overnight.
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Make your own blended mocha at home with brewed espresso, sweetened condensed milk, whole milk, and chocolate syrup.
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Get Corn Cake Breakfast Stacks with Maple Butter Recipe from Food Network
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Festive celery salad, perfect for entertaining! With sliced celery, dates, blue cheese, topped with maple-glazed hazelnuts.
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Get That's a Wrap Recipe from Food Network
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A delicious mixture of popcorn, candies, and corn chips, all coated with white chocolate, looks like something you'd find on the floor of the movie theater. Good, though.
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This sweet and creamy hot chocolate has just a hint of maple syrup.
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Get The Kids' Corn Bread Recipe from Food Network
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A rich chowder made with white kernel corn, fresh cracked crab meat, and green onions in a soup base of whole milk and half-and-half.