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cooking.nytimes.com
This is comfort food, Indian-style, adapted from a recipe by Madhur Jaffrey It’s also vegan, and perfect for a fall evening Use a mixture of cultivated mushrooms; they come in all shapes and sizes
www.allrecipes.com
This healthier take on pound cake is made with half whole wheat flour and coconut oil. Lemon glaze and toasted coconut give it the perfect finish.
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This vanilla-flavored mango and banana smoothie bowl is topped with flaked coconut, goji berries, and chia seeds for a refreshing breakfast.
www.delish.com
Infused with flowers, pastry creams have so many uses-layering cakes, filling doughnuts, topping pies and more.
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Leftover coffee becomes a refreshing and sweet drink with the addition of milk and sweetener.
Ingredients: milk, brewed coffee
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Get Hickory-smoked Pork Chops with Bleu Cheese Mashed Potatoes and Caramelized Pears and Onion Straws Recipe from Food Network
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These sliders are a touchdown!
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Get Adobo Pork Shanks with Fried Rice Recipe from Food Network
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Chopped pecans and crushed pineapple are stirred into sweetened condensed milk and lemon juice
www.chowhound.com
This is a smoothie that I drink for breakfast which is so tasty and also incorporates my greens and some other superfoods for the day... oh so yummy!!
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Get Spinach Loaf Recipe from Food Network
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An unlikely combination of tuna and refried beans, but one that is sure to be a hit! Tostada shells, covered with refried beans and topped with a zesty tuna salad, shredded lettuce, and avocado. Quick, too!