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This recipe is by Elaine Louie and takes One hour. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
Salmon replaces tuna in this old-fashioned sandwich.
cooking.nytimes.com
Tomato-corn salsa is substantial, almost like a salad These light, fresh tacos make a wonderful summer meal.
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I had to buy Guinness and ice cream on the same day and my weird friend suggested that I try making an ice cream float. The experiment was a success!
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Vegan tzatziki sauce, made with silken tofu and cucumbers, is a fresh and bright sauce to add to any Greek-inspired meal.
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This pungent garlic, basil, and tomato sauce will delight the senses. The goat cheese is the perfect creamy complement to an already delightful dish!
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End your meal with this chestnut and apple ciambella recipe by chef Mario Batali.
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Get Oatmeal Scotchie Cookie Recipe from Food Network
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Your guests will never know this creamy chocolate mousse is made with silken tofu. Try adding coffee or peanut butter for additional flavor!
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Crunchy cucumber, tender butter lettuce, and chilled cubes of tofu star in this Asian-inspired salad.
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Not much is better than simple scrambled eggs. We often try to make things fancy by using milk or cream or other things, but even simple eggs are delicious when...
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This vegan chocolate mousse is a beacon of hope for even the most self respecting 1000 calorie mousse devotee. Everything comes to the party to create the perfect...