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cooking.nytimes.com
This is an adaptation of a Turkish recipe, a sweet and savory combination of lentils, onions and carrots that can be served hot or at room temperature, as a main dish or a side.
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The layers of flavor start with a crisp chocolate cookie crust, creamy coconut cheesecake, thanks to Coco GOYA® Cream of Coconut, and chewy toasted coconut. Easy and delicious, these cheesecake bars are a definite crowd pleaser!
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We're coco-nuts for these mini pies!
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Fresh grated coconut and yogurt form the base of this tangy chutney from South India.
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Ready for an energy boost? Try these no-bake keto and vegan Almond Joy®-inspired coconut almond fat bombs, full of flavor but fewer carbs!
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Coconut jasmine rice is quick, easy, and the perfect accompaniment to almost any dish.
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These chia, hemp, chocolate chip oatmeal bars are a vegan, on-the-go snack that adults and kids love.
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Recipe for Olive Oil Vanilla Ice Cream, as seen in the October 2008 issue of 'O, The Oprah Magazine.'
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Kale and cucumber are tossed in a spicy avocado dressing in this quick and simple kale salad recipe.
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An easy and versatile dressing for fish or chicken.
Ingredients: basil leaves, olive oil
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You can use your rice cooker to prepare this simple overnight oatmeal with kefir, dried fruit, and nuts that will be a hit with toddlers.