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These special apple muffins are perfectly moist and have an added crunch thanks to a sprinkling of walnuts in the batter.
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Not only is dark chocolate full of antioxidants, it is mood enhancing in its own right.
cooking.nytimes.com
This recipe is by David Latt and takes 90 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This Turkish meze is perfect for making ahead of time when you expect guests. The eggplant may also be pan fried, but it requires less oil and tastes better when roasted in the oven.
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Yogurt adds a refreshing tang to this cooling cucumber soup.
cooking.nytimes.com
Here's a sophisticated yet simple way to prepare spring's trademark vegetable Steam the asparagus Brown a knob of butter in a sauté pan and toss in a handful of chopped walnuts, garlic and fresh thyme (lemon thyme if you can find it)
cooking.nytimes.com
Those who have eaten at Buvette, the West Village restaurant from which the recipe for this dish is adapted, will understand that if the home-cooked version tastes even 1/8th as good as the original, then you could pair it with a roast chicken and dinner will be awesome, beyond compare And it does Shave the sprouts with a mandoline or a food processor or a sharp, sharp knife
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Blueberries and walnuts work together in these lightly sweetened muffins.
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These gluten-free banana, walnut, and chia seed muffins, sweetened with coconut sugar, are great on-the-go snacks or breakfast on busy mornings.
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A magnificent blend of textures and spices with a hint of coffee. These are great on a cold winter day.
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A different way of making biscotti -- in the form of rolled cookies.