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You can make the souffles a day ahead and refrigerate them, covered, in the ramekins.
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These mini meringue-coated chocolate ice-cream-and-cake concoctions are stunning desserts for a crowd.
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Get Frosted Angel Food Cake Recipe from Food Network
cooking.nytimes.com
Leg of lamb is elegant, and one leg can feed a crowd Marinate it with a garlicky herb paste, the longer the better Overnight in the refrigerator is ideal, but even a few hours at room temperature will help
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In these individual desserts, disks of meringue are flavored with a mix of walnuts and cinnamon and then used to sandwich ice cream. A warm sauce of honey and cooked apples blends in with a scoop of vanilla as it melts.
cooking.nytimes.com
Most pavlovas are white and fluffy nests filled with whipped cream and fruit This is a dark and fudgy reinterpretation, with cocoa powder in the meringue and bittersweet chocolate in the mousse on top What was once billowing and light becomes rich and intense
cooking.nytimes.com
This recipe is by Marian Burros and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Mini Pineapple Cakes Recipe from Food Network
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This recipe is by Melissa Clark and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Seafood Hot Dogs with Sweet Mustard Sauerkraut Recipe from Food Network
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A salsa deviled eggs recipe
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A spiced cupcake recipe filled with fresh strawberry sauce and topped with tangy strawberry–cream cheese frosting.