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Light almond flavored icing, great for sugar and butter cookies. You may need as little as 4 cups of confectioners' sugar; just stop adding it when you've reached the desired consistency.
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The crust for this mixed fruit tart is made with tons of heart-healthy almond meal, making it a delicious and feel-good dessert.
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This French toast recipe uses vanilla and almond extracts to deliver a sweet and flavorful version of the breakfast favorite.
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Chunks of pork shoulder are braised in milk with herbs and orange zest in Chef John's recipe for pork carnitas.
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These moist and fluffy vegan chocolate cupcakes are enhanced by the matcha icing that tops them and the natural green color makes them perfect for Halloween.
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This interesting Filipino stew is made with squash, coconut, and shrimp. It is good eaten as a stew, or served over jasmine rice.
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It's hard to beat a freshly baked cookie, especially when it only takes 10 minutes in the oven with this recipe from Marc Forgione!
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This recipe is by Steven Raichlen and takes 2 1/2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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This no-bake showstopper only has 4 ingredients!
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This delicious banana peanut butter smoothie is made with powdered peanut butter, cocoa, and a touch of cinnamon.
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For fool-proof gluten-free crepes, whip up a batter with rice flour and coconut oil and let it chill for an hour before serving up brunch!
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A quick and easy recipe for a fluffy cake. Great with strawberries!