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cooking.nytimes.com
The writer Laurie Colwin had an obsession with gingerbread, publishing a few different essays and recipes exploring its charms In the essay that precedes this moist, cakelike rendition, from her book “Home Cooking,” she writes that it is “home food” — not fancy restaurant food, that is, but soothing cold-weather food that is simple to make, ideal for an afternoon spent holed up indoors The essay is also a paean to Steen’s cane syrup, from Louisiana, which comes in cheerful yellow cans
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These incredible brownies are filled with a layer of gooey salted caramel which can be made two weeks in advance.
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Get Corn and Black Bean Quesadillas Recipe from Food Network
cooking.nytimes.com
This dessert comes from a subset of cobbler recipes with cakelike leanings It’s blissfully easy Melt some butter in a skillet (cast iron, if you have it), mix together a pancake-type batter in a bowl, toss with fruit and bake
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Gooey caramel filling melts into buttery pastry.
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Golden and crispy, these panko and coconut crusted shrimp with a sweet and hot dipping sauce are easy and delicious.
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Get Zucchini and Goat Cheese Tart Recipe from Food Network
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Recipe for Salted Caramel Brownies by Sheila G. Mains from her new cookbook, Sheila G’s Butter & Chocolate.
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This spooky dish is a trick and a treat.
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Get Individual Fruit Pizzas Recipe from Food Network
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This makes a delicious dessert that is layers of pecans, cream cheese, and vanilla and chocolate pudding.