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Cauliflower Wings with Cashew Ranch

Make the cashew ranch: Place cashews in a bowl and cover with tap water. Soak for 1 hour. Drain cashews and add to a food processor along with 1 cup water, onion powder, garlic powder, and lemon juice; process until smooth, at least 1 minute. Combine cashew [...]


Seasoned Chex Mix

Chef Larry Miller shares his mother's classic seasoned Chex Mix. Undeniably nostalgic, crispy, and flavorful, this mix is worth repeating.

Caramel apple and pear tart

Caramel Apple and Pear Tart

Make the crust: Using a food processor, pulse nuts with ½ cup flour until small crumbles form and the mixture resembles coarse beach sand. Add remaining flour, sugar, and salt and pulse to combine. Add butter and pulse until pea-size pieces form.

Green Matcha Mousse for a delectable green dessert

Matcha White Chocolate Mousse with Coconut Tapioca and Cashew Brittle

Bethany DiBaggio, chef de cuisine at Peached Tortilla, combines matcha with white chocolate, tapioca and a cashew brittle for a creamy, heavenly dessert that squares perfectly with the cooking style of The Peached Tortilla.


Christmas Cake

A fruitcake recipe that is based upon the fruitcake Chef Maneet Chauhan used to make back home in her native India. Dried currants, raisins and currants are soaked for days in rum and honey before being added to a vanilla cake batter along with a buttery caramel [...]


Market Vegetable Salad with Cashew Purée and Citrus Vinaigrette

Cashew Purée Soak cashews in water for 2–12 hours. Pour water and softened cashews into a blender. Purée until completely smooth. Season with salt and chill.