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This easy, foolproof recipe can be customized to your taste. Add dried fruit, nuts, or chocolate to make these bars your own.
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Almost equal proportions of rye and bread flour make for a hearty rye flavor in this softly honeyed loaf that 's speckled with caraway seeds.
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Sweet and salty flavors combine to make this irresistible salad.
cooking.nytimes.com
This recipe is by Bryan Miller and takes 5 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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Balsamic vinegar gives a piquant edge to sauteed garlic and portobello mushrooms, which is tossed bow-tie pasta and topped with Pecorino Romano cheese and basil.
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Toss a pot roast (we went for bottom round roast, which doesn't break the bank) in the slow-cooker with a bunch of spices and soy sauce, and you will have killer Korean beef for dinner.
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Chef John's quick-and-easy green onion potato salad passes by mayonnaise in favor of yogurt and garlic with a touch of mustard.
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Get Grilled Potato and Goat Cheese Napoleon with Balsamic-Basil Vinaigrette Recipe from Food Network
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Tastes like classic hummus, but made with quick-cooking red lentils.
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An unbelievably simple, yet flavorful dish! Serve with rice, a green salad and a nice glass of red wine. It's low in fat, too!
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This skillet chicken is everything you love about Italian food.