Search Results (18,785 found)
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Warning: This zucchini lasagna gets messy—but it's worth every single bite. (Plus, the zucchini replaces the lasagna noodles, so the cheese doesn't count, right?)
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Avocados make everything better.
www.allrecipes.com
Yeast-raised whole wheat crumpets are like slightly denser, sweeter English muffins. Slowly cooked on a griddle in ring-shaped metal forms, they're great served warm and soft or allowed to cool for a more crusty texture. Serve them sliced and toasted with your choice of toppings.
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This is a quick and easy version made with puff pastry instead of strudel dough. Serve warm with vanilla ice cream.
cooking.nytimes.com
This is a macaroni and cheese that's not too heavy and benefits mightily from the use of whole-wheat pasta and the addition of broccoli You can assemble it ahead and bake it when you need it, or bake it ahead and reheat There are a number of excellent whole wheat macaroni products on the market now
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These crunchy, bite-size tater tots are a homemade take on a fun childhood classic.
Ingredients: potatoes, chives, thyme, nutmeg
www.chowhound.com
A recipe for chocolate almond crepes
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The crust for this mixed fruit tart is made with tons of heart-healthy almond meal, making it a delicious and feel-good dessert.
cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: fish broth, tomato paste, flour
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Jaws will drop when you slice into this this show-stopping cake.
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Instant vanilla pudding, condensed milk, lemon juice and amaretto are the distinctive ingredients in this banana pudding.
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Fresh sweet corn and spicy radishes take center stage in this Southwestern-style salad.