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Greeks might eat a spoonful of the sweet with an ice-water chaser as a midday pick-me-up or dessert; Psilakis likes spreading it on slabs of brioche toast and topping it with feta and almonds for breakfast or a snack.
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Shirataki noodles, tofu, and vegetables are tossed in a peanut butter-based sauce for an easy vegetarian Thai-inspired recipe.
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Light tiramisu cake flavored with coffee and coffee liqueur has a creamy vanilla filling. It's easy because you use a boxed angel food cake mix.
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Get Jalapeno Turkey Burger Recipe from Food Network
cooking.nytimes.com
These are denser than my ordinary whole wheat buttermilk pancakes Make up a batch, freeze them in packets of three, and thaw in the microwave for a quick, substantial breakfast
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Try this Bourbon-spiked alternative to buttery hot sauce for your next Buffalo chicken wrap for a sweet and spicy sandwich!
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Wendy Leon says these rolls, filled with bell pepper and slivers of avocado, are an effective way to get her grandchildren to eat vegetables.
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Asian-inspired flavors of peanuts, soy sauce, lime juice, and fresh ginger take a refreshing coleslaw in a different direction.
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Get Spicy Tofu with Thai Slaw and Avocado on Multi-grain Bread Recipe from Food Network
cooking.nytimes.com
The secret weapon in this addictive granola is, yes, olive oil, which gives the oats and coconut chips a wonderful crispy bite Make sure to add the fruit after baking (putting it in the oven will dry it out), and feel free to improvise: swap out the apricots for dried cherries, the pistachios for walnuts, the cardamom for a little nutmeg But double the batch