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It's been a crazy, hectic week here. Our 9-year-old E. is in an opera! She and several of the students from he
Posted 11 years ago
Brown Edge Wafers (aka Swedish Butter Cookies) made with a secret ingredient -- potato flour.
Posted 11 years ago
The taste of this salad is different, but it grows on you. (Adapted from The Mercury News)
Posted 11 years ago
The book says to serve this with rice, but I used whole wheat couscous. Honestly, it was better without any gr
Posted 11 years ago
This dough is great for making cookies on sticks, but it's also great for making cut-out cookies that are stur
Posted 11 years ago
I finally conceded defeat in the battle against the birds for the tomatoes in my garden. I had been waiting fo
Posted 11 years ago
Of all the after school snacks our boys enjoy, this banana bread is at the top of their list, and they are alw
Posted 11 years ago
The Best Pecan Pie Yet -- or at least, one of my favorites.
Posted 11 years ago
Try out this recipe if you want to relish the taste of kerala food. This will definitely bring you the nostalg
Posted 11 years ago
The perfect dish to break your fast during ramadan time. The combination of Malabar Pathiri & Nadan Mutton
Posted 11 years ago
The very popular pickle from Andhra made with sorrel leaves
Posted 11 years ago
These tiny desserts take a little effort to put together but cook in minutes.
Posted 11 years ago
The right blend of two flavours. A cake that makes chocolate lovers & non chocolate lovers equally happy.
Posted 11 years ago
You’re going to cook the onions in the oven while the pilaf is cooking on the stove (or rice cooker), so don
Posted 11 years ago
This was actually the first dish I cooked with the jar of tuyo in olive oil. The second was the pinakbet witho
Posted 11 years ago
These chewy ginger cookies are totally irresistable. Loaded with extra bits of crystalized ginger, they’
Posted 11 years ago
I like pizza as much as the next person, though I rarely eat it because of the refined flour that goes into th
Posted 11 years ago
A sumptuous treat for all desert lovers. No baking & cooking needed. Very easy to make & trust me its
Posted 11 years ago
La rfissa, le plat marocain traditionnel Le déjeuner du dimanche est souvent signe de repos chez nous, et sur
Posted 11 years ago
I haven't had eggplant parmesan in so many years that I've literally forgotten what it tastes like, so I can't
Posted 11 years ago
  Moony m'a donnée terriblement envie de mirabelles avec sa belle confiture à la vanille et à la badia
Posted 11 years ago
Fish - ¼ kg Turmeric powder - ½ teaspoon Scraped coconut - 1½ cups Green chilli - 3 Ginge
Posted 11 years ago
Alors que j'errais comme un joyeux drille dans les rayons du supermarché du coin, mon attention a été attir
Posted 11 years ago
You know I love all things pesto. So you would probably think that I've tried pesto in just about every combin
Posted 11 years ago
The favourite desert of the keralites. You cant stop with just 1 serving. Parippu Payasam Recipe Type: Dessert
Posted 11 years ago
The favourite desert of the keralites. You cant stop with just 1 serving. Parippu Payasam Recipe Type: Dessert
Posted 11 years ago
School started for us in Mississippi about four weeks ago, but I know that in other parts of the country and w
Posted 11 years ago
It's not the same as cooking pork or chicken adobo. Mushrooms are fatless and you can't make them render fat n
Posted 11 years ago
In this eggplant version of chicken paprikash, Hungarian paprika gives the sauce its vibrant color and rich fl
Posted 11 years ago
Idlis are one of the most popular South Indian Breakfast items. They are made of steamed lentils and rice.
Posted 11 years ago
Sambar is a spicy lentil soup served with idlis or rice
Posted 11 years ago
My mother has been making this dessert for years, and she often gets requests to take it to parties. It's one
Posted 11 years ago
This month's Sugar High Friday is hosted by Delicious Days and the theme is canning. I enjoy canning fruit jel
Posted 11 years ago
Fluffy Truffle Frosting
Posted 11 years ago
When I moved to South Carolina, I was surprised to discover that the barbecue there was yellow instead of red.
Posted 11 years ago
We've had great luck with the grape tomato plants this year. They're producing in abundance, and we bring in c
Posted 11 years ago