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Cranberry and cashew cookies with a hint of orange are a colorful cookie for the holiday season, but can be made any time of the year.
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Roasted red peppers are pureed with cannellini beans, sauteed onions, and garlic in this chicken broth-based soup.
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This interesting Filipino stew is made with squash, coconut, and shrimp. It is good eaten as a stew, or served over jasmine rice.
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This spice-laden vegetarian chili is topped with a smooth, cooling avocado cream to balance the hot peppers and smoky chipotle.
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A baked pie shell cuts down the prep time of this coconut cream pie with a meringue topping.
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Get Salted Pretzel Brownies Recipe from Food Network
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Even better home made!
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Zesty Italian dressing and a night in the fridge do wonders for the beans in this simple but tasty salad. It couldn 't be easier. Green beans and limas are mixed with green onions and pimentos, chilled and served over chopped lettuce.
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A rich pudding topped with a graham cracker crumb mixture is baked in a homemade graham cracker crust.
cooking.nytimes.com
Like many dishes that rely on combinations of spices, a tagine, which is a slowly braised stew, may look more intimidating to cook than it is Even with shortcuts, the results are exotic in flavor and appearance My version of this tagine may not compare to those that begin with toasting and grinding spices and peeling grapes, but it is easily executed and, I think, divine
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This vegan recipe for pumpkin pie skips the tofu but still yields a sweet and creamy dessert you can make ahead for your Thanksgiving feast.
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Coconut oil replaces half of the butter in in this unique shortbread recipe to yield moist, delicious sugar cookies with just a hint of coconut.