Search Results (24,792 found)
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Spaghetti with black truffles.
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A lemon pound cake made with yogurt instead of sour cream.
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With a pinch of cayenne to spice it up.
cooking.nytimes.com
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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Tired of the usual vegan pancake procedures that call for weird egg substitutes like applesauce or flax seed, I experimented with copious amounts of baking powder...
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These cupcakes are a refreshing sweet treat.
Ingredients: flour, salt, butter, sugar, lemon, orange, lime, vanilla, eggs
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This rich raspberry frosting comes together with just four ingredients.
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Chef John makes homemade ice cream cones using an aluminum-foil mold to shape them. Great way to use up extra egg whites.
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Penne pasta is tossed with asparagus and snow peas in this quick, light, and easy dish.
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Ground hazelnuts in the dough give these Nutella sandwich cookies extra crunch.
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A wonderful, refreshing summer treat made with lemonade, orange juice, green tea, and lemon-lime soda. It's delicious even without the brandy!