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This savory wheat bread is flecked with sesame seeds, rosemary and deep green zucchini.
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This easy recipe features sour cream and creamed corn for a tangy smooth flavor boost. This tasty cornbread bakes in a cast iron skillet.
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This decadent flourless chocolate cake is easy to bake in a water bath and will impress any guests. Glaze it with ganache and serve with raspberry sauce, if desired.
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Quick-cooking rice noodles get dressed up in a soy- and chile-sauce glaze. Garnish with chopped green onions.
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A Russian potato salad with the difference of adding beets and carrots! Use balsamic vinegar instead of champagne vinegar for a different version.
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This recipe for green pea soup (also called English pea soup) combines bright, sweet shelling peas with a bold veggie broth.
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Rye flour, cocoa powder, instant coffee, and caraway seeds are the secret ingredients to making pumpernickel bagels at home.
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This is a very healthy dish that will make you feel full and satisfied without feeling heavy. The crunch of the nuts, cabbage, and celery offer a nice contrast...
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This recipe is by Molly O'Neill and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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These carrot, pineapple, and chocolate chip cupcakes are baked in a Panasonic CIO and decorated to look like pumpkins with orange frosting.
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Gluten-free zucchini muffins using rice and rice flour are a tasty, kid-pleasing alternative to regular muffins.