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These cookies are wrapped in the spirit of the season.
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Get Pappardelle With Snap Peas Recipe from Food Network
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In the 1940s, Robert E Rich, an independent-minded son of a successful dairyman, introduced RichWhip, the first nondairy topping, to the world It took off
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Almond pulp, left over from making almond milk, can be made into these tasty gluten-free, sugar-free cookies drizzled with dark chocolate.
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This recipe is by Christine Muhlke and takes 3 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Ground turkey is seasoned with chili powder, cumin, paprika, and cayenne in this easy recipe for a meat topping for tacos or baked potatoes.
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Hits of sweet pickle relish and rice vinegar make these deviled eggs a flavorful addition to any potluck, Southern or otherwise.
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Nearly every little shop in Vietnam serves some version of this satisfying, simple dish Bowls of room-temperature rice noodles are festooned with wok-fried or grilled shrimp (or beef, pork or chicken), scented with lemongrass, splashed with a sweet-and-spicy dipping sauce, and then served with pickled vegetables and tender, aromatic herbs.
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This Moroccan couscous has a perfect balance of sweet and savory from golden raisins, sun-dried tomatoes, and almonds and complements chicken quite nicely.
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The addition of fresh cloves of garlic to the canning jars make these crunchy dill pickles extra tasty.
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Rolled oats provide additional texture in this whole wheat bread.
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Top brownies with popcorn, peanuts, chocolate and peanut butter chips, and some caramel and you have these bonkers caramel popcorn brownies!