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"I love how easy this recipe is, easy enough for a weeknight meal! Surprisingly complex flavors. I used Trader Joe's Soy Chorizo. I think I'd like to add quartered mushrooms next time. This is going to be a regular standby in our house!"
"I have to say I like it. I use it all the time. I keep the bottle in the fridge and shake it well just before I use it, and shake it every now and then while I'm going through my pile of ironing."
"Really good! I didn't have parsley, and used fresh basil instead. I used about 2 cloves of garlic. Used this hummus to make veggie wraps to bring to work for lunch. Very satisfying!"
"Excellent cookies! Great flavor. And I like the texture, which is different from the texture of typical oatmeal cookies. These turned out thin and chewy. I'll definitely be making these again."
"I made these cookies twice so far--and love them! The alterations I made to the recipe the second time around made them even better: I left out 1/4 cup of the flour for a dough that would 'melt' better, and used white chocolate chips. I highly recommend these adjustments!"
"Very good! My husband loved these cookies. I made them a bit too big--using a tablespoon to drop them. Next time I'll keep them at about 1/2 inch round. At that size they should bake for about 10 minutes.I also used much more spice: 1 tsp. of cinnamon, 1 tsp. powdered ginger, 1/4 tsp. allspice."
"Excellent!I accidentally added 1 1/2 c. flour when the recipe calls for 1 1/4c. I can see how 1 1/4c. might not be enough, and 1 1/2 c. might be slightly too much. Next time, I'll use an amount somewhere in between. I formed them into balls and rolled them in cinnamon sugar, then flattened them with the back of a spoon. Huge hit with my husba..."
"These are awesome chocolate chip cookies, and they certainly do come out crispy and chewy just as my husband and I like them. Wonderfully rich flavor. You'd never know that they had tofu in them. These cookies are going on my permanent roster!"
"This is my new, permanent banana bread recipe!!! I use 2 cups of whole wheat flour, only 2/3 cup of sugar, and a couple of tablespoons of maple syrup. The banana bread always comes out amazingly moist and rich. It almost always takes me only an hour to bake each time."