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Get Biscuit Glace of Raspberries (a Ma Facon) Recipe from Food Network
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Made with bread flour for a chewy, traditional texture, these homemade English muffins are the perfect addition to breakfast.
Ingredients: yeast, salt, milk, sugar, butter, egg, semolina
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This German recipe calls for cabbage to be browned in butter and tossed with egg noodles for a quick and hearty meal.
cooking.nytimes.com
This recipe came to The Times in a 2010 article about Valerie Confections, a Los Angeles bakery that specializes in vintage desserts with a California provenance This spectacular pie is an adaptation of one that was served at Bullock's Wilshire, a luxury department store in Los Angeles, popular in the '20s, '30s and '40s, that had a number of celebrity clients including Mae West, Marlene Dietrich, Greta Garbo and Clark Gable.
cooking.nytimes.com
Sours aren’t just for whiskey; tequila lightens things up For extra froth, use egg white when you shake the drink.
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A sweet and tangy cheese filling is rolled up in this rich babka dough, which is coiled into a fluted tube pan and baked.
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In this recipe for a homemade birthday cake, tender yellow cake pairs with slightly bitter chocolate frosting for a classic combo.
cooking.nytimes.com
In Catalonia, many of the rice dishes are made with short grain rice The pillowy texture of the short grains reminds me of tapioca, with a grainier bite Short grain rice is also starchier than long grain, which helps the eggs bind the custard
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In the story of Hanukkah, a lamp containing a tiny amount of oil burned, miraculously, for eight days. But these doughnuts perfectly crisped in oil and coated in sugar won't last long at all.
cooking.nytimes.com
This is the frozen key lime pie that ends up all over Jack Nicholson’s face in the film adaptation of the novel “Heartburn,” Nora Ephron’s thinly veiled recounting of her disastrous marriage to Carl Bernstein It is very easy to make, and the large amount of key lime juice guarantees a tart, impressive flavor We recommend eating it, though, not using it as a weapon.
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Chef John shows you how to perfect the world-famous Portuguese custard tarts, from buttering and folding the dough to incorporating the custard with the sugar syrup.
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Get Molten Chocolate Cakes with Raspberry Sauce Recipe from Food Network