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cooking.nytimes.com
There are three pretty joyful projects here that reward not only the pleasure-driven eater but the scientifically curious mind as well Making soy milk, making soft tofu, and making a savory caramel sauce (not sweet like the one you're probably accustomed to, but vinegary and spicy) are all as easy as those beginner science projects we remember from grade school (growing marigolds or sprouting avocado pits) and equally as wondrous As always, ingredients matter
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Following a keto diet means bacon and cream cheese are your best friends, and these fat bombs deliver the goods with spicy serrano peppers and zesty lime.
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This pastry cream is the filling for Martha Stewart's Halloween-themed Boston "Scream" Pie.
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The only way to serve up cheesecake during the fall: in an apple.
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A recipe for breakfast empanadas
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This Buttermilk and Brown Butter Waffle recipe uses nutty browned butter and tangy buttermilk to make a new twist on the breakfast treat.
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Get Butterflied Trout in Lemon Caper Butter Recipe from Food Network
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These vegan cookies made with mashed bananas, oats, and almond butter are perfect for cookie lovers trying to make healthier choices.
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Flax seed meal gives an added boost to this yogurt and fruit smoothie.
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This Asian take on buttered summer corn gets marvelous flavor from dried shrimp, Thai chile, scallions, and fish sauce.
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Take piece of beef sirloin, pound it thin and fry it for a minute on side. That's it. Simple, faster-than-fast, and delicious.
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Almond butter is easy to find in stores, but making it with smoked almonds in the food processor is crazy easy, and the savory flavor is really unusual. Spread the butter on apples, pears, fennel, and celery.