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This recipe is by Jonathan Reynolds and takes 1 hour, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Oatmeal "marinated" in brown sugar and vegetable oil makes for crispy edges and a chewy middle.
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SUPER creamy dairy-free soup made of pureed celeriac, cauliflower, almonds and garlic. Serve as vegan starter or main dish.
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This tasty marinade, featuring lime, tequila, and cumin is the perfect way to create a memorable meal!
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Fettuccine pasta with a rich and creamy, tomato and Italian sausage sauce. Absolute crowd pleaser.
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Chicken flavored with ginger, lime, and fresh herbs is served in lettuce leaves in this spicy Larb Gai recipe fit for a Slow-Carb meal.
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This is a quick and easy salad idea with a homemade vinaigrette drizzled over a mixture of lettuce, mandarin oranges, and almond slivers.
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This simple orange-flavored cake recipe has the distinct flavor of olive oil and texture of cornmeal for a unique and elegant dessert.
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A tangy moist glazed cake. Nice for simple gatherings and dinner parties.
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Serve this creamy Mexican pepper dish with warm corn tortillas.
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This luscious apple pie stands tall among its competitors. A mixture of potato starch, sugar, cinnamon, and freshly ground nutmeg seasons the apples and keeps their juices stabilized.
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Get Spring Linguine Recipe from Food Network