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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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Get German Chocolate French Toast Cake Recipe from Food Network
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Get Roasted Roma Tomato and Bison Stew Recipe from Food Network
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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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A Thai-inspired dish that's a great alternative to takeout.
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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 Filipino dessert uses young coconut meat (buko) as a creamy base.
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Drink a coconut cream pie-flavored martini for a fancy and sweet dessert that doesn't taste like alcohol but still packs a punch.
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Make homemade vegan truffles made with Medjool dates, almonds, cocoa nibs, and coconut for a tasty, quick-and-easy treat.
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Coconut macaroon ingredients are baked into a pie for a sweet and easy dessert everyone will request for parties.