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cooking.nytimes.com
This recipe is by Oliver Strand and takes 20 minutes, plus overnight soaking. Tell us what you think of it at The New York Times - Dining - Food.
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Coconut and cilantro are a popular duo. The herb is a favorite in India and shows up in coconut chutneys and in many of southern Indias coconut curries, such as this one. Serve the shrimp with steamed rice, preferably basmati.
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Get PB and J: Crunchy Peanut Butter Souffle with Strawberry Sauce Recipe from Food Network
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A warm, bittersweet chocolate soufflé with a melted ganache center is accompanied by a shot glass of milky eau-de-vie.
www.allrecipes.com
Egg substitute, part-skim mozzarella, and fat-free evaporated milk are what make this delicious quiche waist-line friendly.
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Don't let the healthy name fool you, this banana bread is moist and full of flavor. Whole grains, high fiber and low fat and sugar are just the added benefits. My family devours it!
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This cake whips up quickly and is nice on lazy summer days.
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This is a lighter version of pasta carbonara. For people who want the flavor but not the bacon, smoked salmon is the perfect substitute!
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This crustless spaghetti squash quiche is nicely seasoned with flecks of green thanks to spinach added to the mix. Serve for breakfast or brunch.
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Get Mom's Turkey Meatloaf Recipe from Food Network
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Get Buffalo Cauliflower with Blue Cheese Sauce Recipe from Food Network
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Heaven for crêpe-lovers, this terrine layers chocolate sauce and crêpes.