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Crispy little snacks bursting with big flavor, including spices and a hint of curry.
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Roasted butternut squash is simmered with curry, coconut milk, and a hint of spice in this warm and comforting soup perfect for weeknights.
cooking.nytimes.com
You’ve probably made some kind of Mexican casserole layered with tortillas, beans, and plenty of melted cheese before (and if you haven’t, now is the time) But this one is bolder, brighter and more deeply flavored, thanks to pasilla chiles in the sauce, lime zest in the luscious crema topping, and chorizo in the beans If you’d prefer a vegetarian version, leave out the chorizo
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Get Mummy Hand Pies Recipe from Food Network
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Dan Barber is a big proponent of using whole grains, which are healthier and more delicious than the processed kinds. One of the grains he's most keen on is emmer wheat, also known as farro, which he uses in this savory, carrot-rich dish.
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A salsa recipe inspired by San Francisco's Papalote Mexican Grill with chiles, tomatoes, and pumpkin seeds.
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This delicious and creamy oatmeal is slow-cooked overnight with apples, cinnamon, cranberries, almonds, and pecans.
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Made with pumpkin seed and flax granola, raisins, and walnuts, these soft and chewy breakfast cookies are perfect for a grab-and-go morning meal or an afternoon snack.
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This delicious vegan version of eggnog uses coconut and almond milk for creaminess, pecans for flavor and depth, and maple syrup for sweetness.
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Get Grilled Bananas Foster Recipe from Food Network
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Cranberries, blueberries, and raspberries team up for a fruity version of cranberry sauce to serve alongside holiday main dishes.
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Get Walnut Raisin Tartlets Recipe from Food Network