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Last night I decided to give myself time off for good behavior. After being on my feet all day, I did what peo
Posted 13 years ago
Our meal time keeps getting later and later. Last night it was closing in on 7:30, and I still didn't have a c
Posted 13 years ago
Triple Play Peanut Butter Cookies (Adapted from KA Cookie Companion)
Posted 13 years ago
Adapted from an adaptation of a recipe by Lorna Sass.
Posted 13 years ago
Caramelitas are my all-time favorite bar cookie. Gooey caramel, chocolate, and oatmeal—these cookies satisfy
Posted 13 years ago
Adapted from a recipe from my friend Nancy DeJesus.
Posted 13 years ago
It's amazing how sometimes the best vegan recipes are adaptations of meat-laden ones. Last night's meal is a p
Posted 13 years ago
This morning I had a houseful of girls: my daughter E. had her friends J. and K. over to spend the night since
Posted 13 years ago
This is the soup I want when I’m under the weather. The soup is very lightly seasoned with only a little sal
Posted 13 years ago
I couldn’t decide what I wanted for my birthday cake this year, at least not until I saw the leftover eggnog
Posted 13 years ago
This moderately spicy hummus makes a great party dish. I dress it up with a topping of roasted red peppers co
Posted 13 years ago
This creamed spinach is heavenly. Wonderful comfort food, and a kid pleaser! My kids wolf this down and ask fo
Posted 13 years ago
A meringue cookie made with Splenda
Posted 13 years ago
Une tarte tatin de mangue, un petit délice dépaysant Si vous pouviez vous imaginer toutes les victuailles qu
Posted 13 years ago
Adapted from Farm Journal's Homemade Breads: 250 Naturally Good Recipes (1985).
Posted 13 years ago
“Decadent” is the only way to describe these pecan pancakes. The syrup is rich and so easy to make, and th
Posted 13 years ago
Adapted from Food Network.
Posted 13 years ago
Eat & Tell with chef annette tomei Figs in Port Syrup by Chef Annette Tomei 2 - 4 servings Since it is the
Posted 13 years ago
I first fell in love with guacamole when I lived in Bogotá, Colombia. There was a restaurant just down the st
Posted 13 years ago
My husband pestered me for several years about making some tortilla soup for him. I’d never had it, so I was
Posted 13 years ago
Adapted from Food Network.
Posted 13 years ago
We love garlic and add large quantities of it to pretty much anything we cook, including mashed potatoes. We u
Posted 13 years ago
Adapted from Germaine McClure.
Posted 13 years ago
A McClure family recipe.
Posted 13 years ago
Adapted from Sandy Chapman.
Posted 13 years ago
Adapted from Sandy Chapman.
Posted 13 years ago
Adapted from Food Network and Gourmet Magazine.
Posted 13 years ago
Adapted from a recipe by Alton Brown, bread flour gives these cookies a nice shape -- solid on the outside and
Posted 13 years ago
Voilà ma petite façon traditionnelle de préparer toutes sortes de viandes, je trouve tout de même que la
Posted 13 years ago
I’ve been making this since my oldest child turned eighteen months old. My boys gobble it up every morning a
Posted 13 years ago
When I originally wrote this recipe, we had two toddlers and one baby. Now that the boys are growing up, we've
Posted 13 years ago
We’re still perfecting this recipe, but so far we like the results. My husband spent a number of years in Oh
Posted 13 years ago
Talk about a retro recipe--fudge made with peanut butter, sugar, marshmallow cream, milk, vanilla. My mother h
Posted 13 years ago
These are on our annual holiday cookies list. My side of the family fills the tops with colored frosting or ch
Posted 13 years ago
I remember the first time my grandmother made these cookies for the holidays. She called them kiss cookies, bu
Posted 13 years ago
Buckeyes are a Midwest Christmas tradition that both our families enjoy. They are designed to look like the s
Posted 13 years ago