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This mayonnaise-free egg salad recipe is like deviled avocado eggs turned into egg salad with spinach and celery in a yogurt base.
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These light and spongy gluten-free chocolate chip muffins are made with almond flour instead of regular flour.
cooking.nytimes.com
I can’t remember where I heard or read about massaging raw kale with olive oil and a little salt, but it is a very effective way to soften the leaves just a bit if you are not cooking the kale This briny slaw gets its crunch from red cabbage and walnuts
cooking.nytimes.com
This recipe is by Melissa Clark. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: mango, yogurt, milk, sugar, rose water
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For a wonderful contrast to the sweetness of her pecan pie, master baker Alice Medrich adds minced candied ginger and a splash of rum to the filling.
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This basic mango bread uses milk powder instead of eggs. Pureed mango, superfine sugar and yogurt are other ingredients that make this a unique treat.
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Fish fillets are coated with crushed cereal breading and the fries are sweet potato wedges for this healthier take on classic fish 'n' chips.
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This strawberry-filled pie is perfect for any warm-weather celebration it's simple to make and requires no baking!
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This fluffy no-bake pie features fresh strawberries, shortbread, and cream: the perfect summer dessert!
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To prepare this recipe for Passover, select food products that are kosher for Passover, as needed. Consult with your rabbi if you have any questions.
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This cool Greek cucumber and dill dip only gets better with time!
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Spinach, Greek yogurt, chia seeds, flax seed, and almonds are blended with fruit creating a quick, on-the-go smoothie.