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cooking.nytimes.com
This recipe is by Barbara Kafka and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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These are terrific carrot muffins with a dash of orange juice mixed into the batter. They 're even topped with a lush mixture of cream cheese and walnuts.
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These falafels are made from garbanzo beans soaked overnight for a fresh flavor. They are blended with a variety of Middle Eastern-inspired spices and pan-fried to a perfect golden brown.
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Spicy and chewy Ginger Snaps made with all whole wheat flour. Yummy!!
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These milk chocolate chip and oat cookies made with coconut oil instead of butter are a quick and easy afternoon snack or lunchbox treat.
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Almond flour is the secret ingredient in these crisp and tender chocolate chip cookies. For chewiest cookies, enjoy these warm from the oven. If you prefer them a bit crisp, wait until they've cooled before biting into one (or several). Store any remaining cookies at room temperature - a cookie jar keeps them handy!
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It will take several days for the wheat berries to sprout before you can use them in this recipe. The reward for your patience is a hearty loaf packed with protein. Special care needs to be taken with this bread and the instructions need to be followed very carefully.
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A steamed pudding made with fresh cranberries is served warm, topped with a rich vanilla cream, in this festive dessert.
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Keep this dried mixture on hand to make your own ranch dressing or dip by adding mayonnaise and buttermilk rather than buying prepared dressing at the store.
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These bars are a cross between lemon squares and lemon cheesecake, complete with a graham cracker crust and creamy lemon layer.
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A classic recipe for a gingersnap cookie. Simple and quick to make, this recipe is a great last-minute treat.