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"Simply beautiful, flavorful, and easy to prepare. Enjoyed by self-proclaimed squash haters (who were told it was pumpkin-apple soup). Subbed 1/2 cup almond milk for the dairy and used 2 Tbs. brown sugar. Love the use of the seeds and strands for the stock; it adds depth to the flavor of this soup."
"I omitted the Tabasco sauce; made these into mini falafel patties, and baked them on a cookie sheet sprayed with cooking oil for about 30 minutes, turning once. They held their shape, fit nicely inside a mini whole wheat pita from Whole Foods, and were well-received by my allergen-sensitive, picky preschooler."
"So excited for success the first time I tried to make challah bread! I used two extra tablespoons of oil to make up for the lack of eggs as suggested by another reviewer. But my picky allergen eater loved it, and the rest of his classmates gobbled it up as well."
"We've missed "real" brownies for the longest time since going gluten-free...the frozen stuff from the health food store and the mixes at the supermarket just don't measure up. This recipe is a keeper!"
"This will be served often at our house! So much better than the boxed stuff from Trader Joe's...used plain salt instead of seasoning salt; subbed dry mustard for the ground pepper."