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You may think of wheatgrass as that pungent juice you get at juice bars, but think again. In this recipe you are using a powdered wheatgrass that is sweetened...
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Liddabit Sweets never planned on doing a sea salt caramel. They changed their tune and the Sea Salt Caramel has since become their best seller.
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A flatbread from Ethiopia cooked in the skillet. Millet flour gives a nutty tone.
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Spicy brown mustard, mustard seeds, honey, and raspberry preserves mix it up to make an easy dip for pretzels.
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Whole wheat flour and wheat germ give a mild, nutty undertone that complements the chopped pecans in this honey-sweetened bread.
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By adding two flourishes to a simple grilled turkey burger, Bobby Flay makes it fantastic. First he melts slices of smoky Gouda cheese onto the meat, then he spreads toasted buns with a sweet-spicy sauce of mustard, horseradish, and honey.
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Danielle Custer of Taste in Seattle wilts basil and watercress in a hot skillet for a minute or two before tossing them with spinach and arugula. For a quick take, Grace Parisi makes a crunchier version of Custer's warm salad with bitter greens, radishes,
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This recipe is by Jeannette Ferrary and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Oats, peanut butter, ground flax seed, and chocolate chips make these raw balls of energy a perfect, nutritious, on-the-go snack.
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Here's your pecan pie and cookie too!
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Get Zinfandel Mop Recipe from Food Network
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Sweet potatoes add a bit of sweetness to these light, tender, and delicious sweet potato buns from Chef John. They're perfect for grilled burgers--or turkey sandwiches, or simply spread with butter.