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Like most cooks, I'm endlessly adapting recipes. Last night, I took a favorite recipe that I had already adapt
Posted 16 years ago
Pound cake with lemon and almond baked in a 9 inch round baking pan.
Posted 16 years ago
I think I have a new favorite salad! To go along with last night's Thai Coconut Soup, I created this coleslaw,
Posted 16 years ago
Last night I realized that I had an open can of coconut milk that I needed to use soon--never a bad situation
Posted 16 years ago
Posted 16 years ago
First disclaimer: There's oil in this recipe. Olive oil. Not a lot of it, but it's there. So, if a little oil
Posted 16 years ago
I tend to find a recipe I like and stick with it, so I've fallen into a vegetable soup rut lately. I've been m
Posted 16 years ago
This is one of the easiest dishes I have cooked in my entire life. The inspiration came from an Italian baked
Posted 16 years ago
A Konkani sambar loaded with vegetables, freshly ground spices and coconut.
Posted 16 years ago
After seeing several recipes that call for French (or Puy) lentils, I bought a bag of them...and then promptly
Posted 16 years ago
Adapted from Recetas de Casa Vieja: Our Native Cooking, by Julia Mora de Duran.
Posted 16 years ago
Last night I adapted the Cauliflower Marranca recipe from Mollie Katzen's The New Moosewood Cookbook, and thou
Posted 16 years ago
Here's the other dish that I made for last night's dinner. These were a big hit with the adults, but not so mu
Posted 16 years ago
Source: uncertain, gathered off the Internet in the early 2000s
Posted 16 years ago
I save a little time by making this soup in the Instant Pot. See the instructions in the notes at the end of t
Posted 16 years ago
Le tajine d'agneau aux pruneaux pour valider un adage : Quand tu as le temps, prends soin de toi... Halala, qu
Posted 16 years ago
Lunch for me is usually an enormous salad topped with some kind of beans, either in the form of hummus or, whe
Posted 16 years ago
La recette de la soupe de châtaigne selon Cyril Lignac Enfin, pour la première fois de ma vie, samedi midi,
Posted 16 years ago
A nutritious cookie designed for breakfast
Posted 16 years ago
Last night I decided to give myself time off for good behavior. After being on my feet all day, I did what peo
Posted 16 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 16 years ago
Triple Play Peanut Butter Cookies (Adapted from KA Cookie Companion)
Posted 16 years ago
Adapted from an adaptation of a recipe by Lorna Sass.
Posted 16 years ago
Caramelitas are my all-time favorite bar cookie. Gooey caramel, chocolate, and oatmeal—these cookies satisfy
Posted 16 years ago
Adapted from a recipe from my friend Nancy DeJesus.
Posted 16 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 16 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 16 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 16 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 16 years ago
This moderately spicy hummus makes a great party dish. I dress it up with a topping of roasted red peppers co
Posted 16 years ago
This creamed spinach is heavenly. Wonderful comfort food, and a kid pleaser! My kids wolf this down and ask fo
Posted 16 years ago
A meringue cookie made with Splenda
Posted 16 years ago
Une tarte tatin de mangue, un petit délice dépaysant Si vous pouviez vous imaginer toutes les victuailles qu
Posted 16 years ago
Adapted from Farm Journal's Homemade Breads: 250 Naturally Good Recipes (1985).
Posted 16 years ago
“Decadent” is the only way to describe these pecan pancakes. The syrup is rich and so easy to make, and th
Posted 16 years ago
Adapted from Food Network.
Posted 16 years ago