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cooking.nytimes.com
This recipe is by Nigella Lawson and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Sweet potatoes, quinoa flour, coconut oil, oats, and protein powder are the key ingredients in these protein-packed sweet potato muffins.
Ingredients: vanilla, cinnamon, water
cooking.nytimes.com
This recipe is by Craig Claiborne And Pierre Franey and takes 10 minutes, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Mexican chicken soup, also known as caldo de pollo, is layered with a simple chicken soup over spiced rice and topped with avocado slices and cilantro for a warm and hearty meal.
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Zucchini sticks coated with soy batter and seasoned bread crumbs bake up into a light appetizer or side dish option that's vegan to boot.
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Delicious vegan spelt muffin batter turns out crisp and golden on top, dense and hearty inside.
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This is a unique old-fashioned recipe using guava pulp and guava nectar to make a spice cake.
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Fresh ginger, candied ginger, and ground ginger join forces in these spicy ginger cookies.
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Dried cherries replace raisins, and melted toffee bits add a chewy topping in this delicious twist on traditional Canadian butter tarts.
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This is an eggless chocolate chip cookie that is crisp with a terrific flavor; easy to make, too.
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Homemade turkey sausage can be quick and easy; this recipe includes sweet apple and real maple syrup, making these patties breakfast-worthy.