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cooking.nytimes.com
This is your grandma’s puddin’ pie, only it’s vegan — a smooth, cool and creamy pudding in a classic graham cracker shell To make life even easier, you can use a store-bought crust For added grandma love, serve with vegan whipped cream and shaved chocolate
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This Tres Leches Cake recipe, soaked with a milky mixture laced with dark rum and coconut milk, is one of our most popular recipes.
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Spinach, sun-dried tomato, and feta cheese are scrambled with eggs and wrapped in a warm tortilla to produce this delicious breakfast wrap.
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A ridiculously rich and moist Paleo-friendly chocolate cake, made with cassava flour, paleo mayonnaise, coconut milk and cocoa powder.
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This is a great wholesome, delicious dessert to go along with your independence celebration. Sugar-free & gluten-free strawberry sorbet. You will wow your...
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Jeni Britton Bauer of Jeni's Splendid Ice Creams in Columbus, Ohio, says the secret to a perfect layered terrine is the "clash of color and texture."
Ingredients: cocktails, alcohol, soups, chocolate
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Chef James Holmes of Olivia, in Austin, topped raw oysters with this sweet-savory sorbet before deciding it would make an excellent cocktail with Prosecco. A good-quality, store-bought raspberry sorbet is a fine shortcut.
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Get Mango Sorbet with Lime and Chili Recipe from Food Network
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This rum cocktail gets its sweet from coconut-flavored syrup and it's sour from lime juice.
Ingredients: rum, sour mix, lime juice, coconut
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Healthy, hearty lentils get a burst of flavorful protein from crispy fried tofu and hot and spicy chile oil.