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This banana bread recipe uses chickpea flour and plain, fat-free yogurt, as well as mashed sweet potato for a new spin on a classic quick bread.
cooking.nytimes.com
This breadstick has a particularly satisfying crunch I used a combination of sesame, poppy and sunflower seeds, along with a teaspoon of nigella seeds for flavor.
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This recipe yields a crunchy and sweet drop cookie through use of butterscotch chips and crushed potato chips.
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These yummy little protein-a-licious cookies are the result of a complimentary sample of Chardonnay Grapeseed Flour that I received from Eric Leber of AprèsVin...
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This potato soup, spiked with the spicy addition of jalapeno pepper, is hearty enough to be served as a meal paired with crusty rolls.
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This Eastern European treat encases savory ground beef in crispy phyllo pastry.
cooking.nytimes.com
When the chef Daniel Rose was growing up, his mother would make potato pancakes the first and the last three nights of Hanukkah These latkes are inspired by the French classic pommes Darphin, but the addition of onions puts them in a category all their own.
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A delicious sweet potato biscuit recipe.
cooking.nytimes.com
This savory, herbal Trinidadian chickpea-and-potato curry is an island adaptation of a common north Indian dish It comes from the Trini cooking teacher Dolly Sirju, who dislikes comparisons of Trinidadian food to Indian “India is totally different than Trinidad,” she says
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This is an easy and delicious potato bread made with whole wheat and white flour.
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Love loaded baked potatoes? Then you'll love this baked potato soup! Top it with all the classic favorites like crispy bacon, sour cream, chives, and cheddar.
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Chef John's quick and easy recipe for crusty herbed potato wedges calls for herbes de Provence and a bit of paprika.
Ingredients: russet, herbes, paprika