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Double coconut cake made with shredded coconut and coconut milk is a delightful treat to serve with a cup of coffee.
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This version of the classic Czech pastry livens up the dough with lemon flavoring.
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A savory mix of tofu, shiitakes, jicama, and red pepper is spiked with sambal oelek and wrapped in lettuce leaves in this easy vegan recipe.
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Navy beans, molasses, and maple syrup combine to make this classic dish at home.
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A very different pie than the traditional pumpkin pie.
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Coffee, cocoa and tofu are mixed into a batter with safflower oil, whole wheat flour, vanilla and sugar. They bake into rich, delicious bars.
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A refreshing twist on the classic wine punch. White wine and peach vodka are floating with white peaches and grapes. A hit at summer parties!
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Lemonade, limeade, sugar, egg whites, ice and water in your favorite margarita punch bowl.
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Simply fill your slow cooker with Korean-style seasonings over beef tenderloin to make tender, flavor-packed bulgogi, or Korean roast beef.
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Buckwheat noodles flavored with ginger, garlic, citrus, and soy sauce.
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This recipe is by Elaine Louie and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Almond cut-out cookies with a raspberry jam filling.