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This is an easy recipe for a rum-soaked cake filled with walnuts and a rum glaze.
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Strawberries, oatmeal, and cinnamon flavor this delicious quick bread.
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This lovely bread promises a mild persimmon flavor and a hint of nutmeg. This recipe makes three sweet, smaller loaves that would make perfect gifts!
www.delish.com
This crispy, cumin-spiced okra is delicious on its own or with yogurt and lentils.
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Tradition-minded Greek cooks stuff all sorts of vegetables, like eggplant, zucchini, peppers, and onions. For the recipe here, look for tomatoes that aren't overly ripe, or they will fall apart while baking.
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This Middle Eastern rice pilaf with pomegranate seeds, allspice, pistachios, and saffron tastes great with grilled fish or meat, like lamb.
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It's the grilled cheese we didn't know we needed.
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This rich and fluffy cake studded with pecan pieces and fig preserves is a lovely treat to serve at parties when figs are in season.
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Addictively tangy and salty-sweet, these skewers are also delicious when made with chicken breast or pork tenderloin.
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Moist poppyseed muffins with a hint of lemon come alive with a tart lemon glaze. So good you can't eat just one!
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These soft tacos use lean ground sirloin and low-fat corn tortillas as sensible substitutions. Skip the sour cream and guacamole -- opt for a fiery salsa instead.
cooking.nytimes.com
This recipe is by David Tanis and takes About 1 1/2 hours plus marinating time. Tell us what you think of it at The New York Times - Dining - Food.