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These moist and flavorful coffee cake muffins can be enjoyed any day of the week.
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At her restaurant, Amanda Cohen tosses herb fettuccine with pickled squash blossoms and grilled zucchini. This simplified recipe features squash that's pickled and then grilled, plus freshly sautéed squash.
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This classic breakfast treat gets a healthy makeover thanks to whole wheat flour and organic ingredients.
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This gnocchi-like dish is a "naked" ravioli-just the light, pillowy filling, no pasta. Guess where the name came from?
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Get Baked Cheese Polenta with Swiss Chard Recipe from Food Network
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To play up the licorice flavor, I add a pinch of fennel seed and a drizzle of Pernod The vegetables serve as a bed for seared chicken thighs, ideal for absorbing the herbal aromatics.
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Not a traditional coffee cake, but a nice layer cake that's flavored with coffee. There's a light, fluffy coffee frosting too. Make one for the coffee lover in your life.
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The cooked potatoes are partially whipped in this rich and chunky soup made with heavy cream, carrots, green pepper and celery.
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This Greek-style salad made with farro, an ancient Mediterranean grain, is a nice alternative to pasta salad.
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This is a simple tomato soup recipe with lots of tomato flavor. It's vegan and leftovers make a great lunch the next day.
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Reminiscent of a cherry cordial, Chef John's adapted cherry-chocolate loaf makes a delicious option for breakfast, brunch, or dessert.
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Cubed red potatoes are tossed with spices and roasted until golden brown before becoming the feature ingredient in this mayonnaise-free potato salad.