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Whole wheat flour, agave nectar, coconut oil, and applesauce come together in this healthier version of lemon-zucchini bread.
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Charred eggplant sauteed with tofu in a sauce made with blended chile peppers, garlic, cilantro, onion, and lime juice. Serve with steamed rice.
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This is a make-ahead, multi-layered pie that is better on the second day than the first. The first layer is a sweet, cooked pineapple filling that is spread onto a prepared pie shell. The second is a whipped, cream cheese filling. Alternate the layers and the pie is ready to pop into the oven to bake. Chill and serve with whipped cream.
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Everyone will think there's apple in this delicious pie, but there really isn't. Peeled, sliced zucchini are sauteed in lemon juice until just tender, and then it 's combined with all the usual apple pie fixings: sugar, cinnamon, brown sugar, nutmeg and flour. The filling is piled into a pastry crust, dotted with butter and topped with a second crust. It bakes for about 40 minutes.
www.delish.com
The late Armenian cookbook author Arto der Haroutunian, who taught Paula Wolfert this dish, caramelized cauliflower on the stove before baking it with eastern Mediterranean flavorings: chopped tomatoes, plumped raisins, and Marash red pepper flakes.
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Chef John's recipe for rhubarb crisp is a classic take on the old-fashioned all-American dessert.
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Tilapia fillets are pan-fried in a jalapeno-infused oil and served with a quick cabbage slaw. For a milder flavor, remove the seeds from jalapeno peppers before adding to the slaw.
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Nothing says summer like juicy watermelon tossed with feta, onions, pine nuts, and fresh herbs.
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Bagna cauda, the simple Italian sauce of olive oil, anchovies, and garlic, flavors strips of grilled zucchini and yellow squash.
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Your basic coleslaw gets a sweet surprise with the addition of Granny Smith apples. Great as a side dish with pork sandwiches.
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This is a delicious condiment full of chunky apples and apricots, zesty ginger, chewy raisins, and, of course, tart cranberries. Wonderful served on either hot or cold turkey.
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Italian-style New York cheesecake is made without a crust and needs plenty of time to cool. The cream cheese, ricotta cheese, and sour cream make it rich and velvety smooth.