Search Results (24,159 found)
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Delicious crab salad! with hazelnuts and chopped pear, served on a bed of butter lettuce.
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Marjoram, zucchini, and Manchego cheese pack this frittata with flavor.
cooking.nytimes.com
These are based on Suzanne Goin’s turmeric-spiced root vegetables from her wonderful new book “The A.O.C Cookbook.” I use her technique for roasting the carrots, and use the same spices she uses, but I make the dish with a little less olive oil and butter to cut down on calories Suzanne serves her mix of carrots, turnips, parsnips and rutabagas with Greek yogurt seasoned with kaffir lime juice and zest, and mint chutney
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
This Texas sheet cake, made with Baker's German's Sweet Chocolate(R) and topped with a decadent coconut-pecan frosting, is perfect for large birthday parties or family reunions.
cooking.nytimes.com
Sundal is an addictive South Indian snack made with chickpeas, spiced with mustard seeds, chiles and grated coconut, and sold on the beach in paper cones by roaming vendors A bit like popcorn in nature, though with a softer texture and a lot more zing, it is meant for casual nibbling (It makes great party food.) It is also prepared for certain Indian religious festivals throughout the year
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Blue Moon's awesome Summer Honey brew inspired me to combine the sweetness of honey with the crispy crunch of toasted coconut ... with beer-marinated chicken!
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Milk chocolate and dark chocolate are mixed with crushed tea biscuits and raisins in a buttery batter in this easy chocolate tiffin recipe.
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A pie shell is filled with a cooked mixture of sugar, cream of tarter and buttery round crackers. A sprinkling of butter and cinnamon completes the pie.
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Tropical kiwi ice pops made with coconut milk and flecks of kiwi, pineapple, and banana are a refreshing treat on hot summer days.
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Medjool dates take the place of refined sugar in this Thai-inspired sticky rice dessert served with a coconut sauce and fresh mangoes.
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Frozen corn and bell peppers meet with precooked brown rice and refried beans for a quick, tasty fajita version of the classic Buddha bowl.