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    206 Recipes

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    was born out of an initial recipe fail. I usually don't like quinoa but the taste is masked here and it really adds to the texture of the soup!

    Recipe #513827

    I got this from my boss - super easy and delicious! Food.com keeps correcting the ingredient to "container of caramels" - rather, it should read "1(16.5oz) container of Marzelle caramel dip"

    Recipe #512891

    adapted from NY Times. Definitely has a kick!

    Recipe #512594

    Recipe #511928

    I had exactly 7 egg whites left from another recipe and used them for this! Surprisingly delicious, light, moist and chewy sweet bread. I'm not sure how authentic this is, but I'm not complaining. If you eat leftovers later, make sure to warm it up for a few seconds in the microwave - it is much better warm!

    Recipe #509879

    The most flavorful polenta I've ever had! I like this with a veggie ragout on top.

    Recipe #509574

    adapted from Martha Stewart

    Recipe #508387

    Recipe #507610

    Delicious flavors that taste like the caribbean. From of my veggies

    Recipe #507470

    A Betty Crocker recipe. Feel free to use whatever ravioli suits your taste.

    Recipe #506637

    adapted from smitten kitchen! love her :) These fritters keep well, either chilled in the fridge for the better part of a week and or frozen in a well-sealed package for months. When you’re ready to use them, simply spread them out on a tray in a 325 degree oven until they’re hot and crisp again.

    Recipe #505385

    I first had this at a little cafe in LA and I've been making it religiously at home ever since. This is the only way my boyfriend will eat bagels. This is best with very ripe, fresh tomatoes.

    Recipe #505140

    Delicious Scandanavian treat. Very easy to whip together and a nice change from the basic cookie. from sweet anna's. You can absolutely replace the coconut oil with a little more butter if you’d like… I just love the little hint that the coconut oil adds to the cookies.

    Recipe #504107

    Recipe #504101

    from Broke Ass Gourmet. She says "If you have never made dumplings before, this is a good recipe to start with. The sweet potato mixture is incredibly easy to work with, the ingredients are straightforward (but complex-tasting, once they all come together), and the rolling, while tricky at first, is easy to master."

    Recipe #503701

    Recipe #503435

    One of the best-known of all African recipes, substituting tofu for chicken.

    Recipe #502976

    wonderfully savory, slightly different way to liven up your greenbeans

    Recipe #501528

    This sauce is really savory and different. It was originally from 101 cookbooks, where she suggested serving it over toasted gnocchi. However, I think it would be wonderful over fish and in an omelet as well (or wherever else you can think to put it!).

    Recipe #501526

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