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This healthier take on pound cake is made with half whole wheat flour and coconut oil. Lemon glaze and toasted coconut give it the perfect finish.
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Two brines over two days give your holiday bird complex layers of flavor as well as added juiciness.
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A flavor-packed ground pork filling is wrapped into crispy lettuce leaves in this fun appetizer served with a customizable dipping sauce.
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Even the meat-eaters in your household will like these sweet potato vegetarian tacos with avocado, cilantro, salsa, and queso fresco.
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Fish fillets (tilapia, cod, or crappie) are coated in a spiced beer batter, fried, and served in warm flour tortillas with shredded cabbage, salsa, and a cilantro cream sauce.
cooking.nytimes.com
The Indian cookbook author Raghavan Iyer experienced his first Thanksgiving, in Minnesota, in the early 1980s “Coming from a land of spice, I thought, ‘Man, how boring,’" he recalled He shared this recipe for squash dumplings in a creamy tomato sauce spotted with cashews and raisins, a bright and spicy dish welcome on any table, any time of the year
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Get Psychedelic Coleslaw Recipe from Food Network
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This recipe is by Craig Claiborne and takes 47 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This peach pie recipe packs fresh summer peaches into a flaky crust and is topped with a nutty pecan streusel. Recipe includes thorough instructions with photos...
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Get Grilled Salmon and Pineapple with Avocado Dressing Recipe from Food Network