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Tired of the usual fat bombs? Try these tasty dairy-free and vegan chocolate fat bombs for a quick and easy energy boost.
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This light angel food cake is made with cake flour and almond extract, topped with toasted almonds.
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This is an old fashioned sugar cookie with a hit of almond flavor. Cut into your favorite shapes with cookie cutters and sprinkle with colored sugar for special occasions.
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This simple recipe uses fresh blueberries and cream cheese to deliver bar cookies which taste like blueberry cheesecake.
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Rolled oats, apples, cinnamon, and walnuts combine with almond milk and sunflower butter to make these delicious grab-and-go breakfast bars.
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This delicious cheesecake is similar to the traditional New York cheesecake, but has a keto twist with an almond meal crust.
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This Mexican hot chocolate sufganiyot (Hanukkah donuts) recipe has a cinnamon-chocolate glaze and is filled with fluffy marshmallow.
www.delish.com
We've modified Bisquick's original recipe to create super-soft, tender biscuits and loaded them with fluffy whipped cream and juicy berries.
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In this healthier version of Golden Pork Chops, perfectly seasoned pork chops are smothered in a mushroom sauce made with natural mushroom soup instead of regular condensed mushroom soup.
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The secret to making these potatoes extra-flavorful is cooking them in chicken broth. They're mashed until perfectly smooth and creamy, with just the right amount of butter and cream to make a savory side everyone will enjoy.
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Get Iced OJ and Lemon Cucumber Soup Recipe from Food Network
cooking.nytimes.com
This sweet and savory pumpkin dish came to The Times from Tara Deshpande Tennebaum in 2015 when the Well blog invited readers to share their favorite vegetarian Thanksgiving recipes Ms Deshpande Tennebaum, who is from Mumbai, married a Minnesotan, and has come to love the holiday