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Now you can enjoy fried chicken in gluten-free form, thanks to this recipe that calls for gluten-free flour and buttermilk.
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This vegan version of the classic soup may be dairy-free, but it sure isn't flavor-free. Soy milk gives the comforting meal a bit of richness, while the potatoes and carrots make it hearty and filling.
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A recipe for old-fashioned baked apples filled with granola streusel.
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A traditional Chinese New Year dessert flavored with almond extract and Chinese brown sugar.
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Fiber-packed with oats and wheat germ, this wheat bread is honey-sweetened, chewy and very satisfying.
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The ultimate blueberry muffin recipe.
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Great eaten fresh from oven. Used to make sub sandwiches, etc.
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These savory green onion pancakes make a great accompaniment to grilled meat or chicken.
cooking.nytimes.com
I cooked up a pot of Thai purple sticky rice that had been lingering in the pantry, and then decided how I would turn it into a meal It was too sticky to use for stir-fried rice so I made stir-fried vegetables and oven-baked tofu, and served up rice bowls topped with both I thought it might be an altogether too purple meal, but it was quickly devoured, and we are all the more anti-oxidant rich because of the anthocyanins in the red and purple foods.
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This whole wheat and rye bread gains a softer texture with high-gluten flour. Both coffee and cocoa deepen the flavor as well as the color. Caraway seeds add a subtle crunch.
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Homemade crepes rolled around a cheesy seafood filling are baked under a creamy sauce creates delightful seafood crepes perfect for brunch.
cooking.nytimes.com
Todd Gray, the chef and owner of the Equinox Restaurant in Washington, developed these apple cider sufganiyot as a nod to his wife's Jewish heritage (he's Episcopalian), serving them with blueberry-ginger jam at his restaurant during Hanukkah We like to throw a batch together anytime we crave the taste of autumn.