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Make this quick and easy hot spiced wine and fill your home with a heavenly aroma.
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Chef John's savory flatbread is made with prepared pizza dough topped with caramelized onions, feta cheese, and pumpkin seeds.
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This cake is so rich and moist you will want to make many batches. It's great for gift giving! This cake will last one week at room temperature or in the refrigerator and it freezes well. Try it sliced and toasted!
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This is a very quick pudding recipe with chia seeds, almond milk, and fresh strawberries, requiring no cooking and no fuss!
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Tangy, fluffy muffins for breakfast or teatime.
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This cake is cool, refreshing, light and lemony! Made easy with cake mix and instant pudding, a lemon poppy sheet cake is topped with lemon pie filling and then with a fluffy layer of lemon mousse.
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Blueberry oatmeal muffins flecked with chia seeds are perfect for lunch boxes or served at a weekend brunch.
cooking.nytimes.com
This recipe is by Joan Nathan and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Orange zest gives this moist zucchini cake a burst of citrus flavor, while dried fruit and poppy seeds add sweetness and a pleasing texture.
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Strawberries are tossed with arugula and watercress in an orange-accented poppy seed dressing for a lovely, simple summer salad.
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This recipe for kale-apple coleslaw with poppy seed dressing replaces the cabbage in traditional coleslaw with kale and apples.
cooking.nytimes.com
Fish fillets can be a weeknight cook’s savior They are healthful and easy to prepare, require little time to cook and take well to all manner of spices In this straightforward recipe, adapted from the New York chef Katy Sparks, you start with salmon fillets, liberally rub them on one side with a mixture of ground coriander, cloves, cumin and nutmeg, and then brown them in a very hot pan so the spices form a crust