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This rich and hearty vegan soup is made with carrots, potatoes and coconut milk and finished with bright lime juice and cilantro. The vibrant colors and flavors of this soup are sure to satisfy.
cooking.nytimes.com
This recipe is by Joan Nathan and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Not your typical zucchini quiche. This fantastic medley of fresh veggies may be served either hot or cold. You can even cut it into small pieces and serve as finger food!
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This creamy pumpkin soup is perfect for those following a keto or low-carb diet, and the whole family will love it! Use bone broth or chicken stock, whichever you have on hand.
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Way before global positioning systems, people would look at the sun to orient themselves.
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Get Peanut Butter Cookie Dough Truffles Recipe from Food Network
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Get Penne Pasta with Alex Guarnaschelli Recipe from Food Network
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Get Grilled Shrimp Scampi Recipe from Food Network
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A moist oil-based apple cake, redolent with cinnamon and nutmeg. Frost with cream cheese frosting and sprinkle with nuts.
www.chowhound.com
While a dish like this is usually referred to as Zucchini Bread, I feel that that's misleading. This is a cake, through and through. It is moist and dense, with...
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This is the first meal my boyfriend learned to cook. It's incredibly and so tasty you won't miss the "spaghetti"!
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This light and easy recipe is ideal for a weeknight meal, or anytime you have leftover rice.