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cooking.nytimes.com
Lemon verbena’s seductive floral-citrus scent and taste lend energy and grace to ice cream In this recipe, you’ll boil and steep fresh verbena leaves in half-and-half and sugar and, with seven egg yolks and heavy cream, turn the mixture into a custard over heat Then freeze it in your ice cream maker
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Mascarpone is sweetened with sugar and vanilla and made richer with egg yolks, then layered with coffee soaked ladyfingers and chilled in this no-cook tiramisu.
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If you prefer a less sweet piecrust, make a pate brisee instead of the pate sucree we used.
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Sopapilla cupcakes, reminiscent of the Mexican-inspired dessert, are sweet cinnamon-and-sugar cupcakes topped with honey-and-cinnamon frosting.
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Stuffed with Salami, Ham, Spinach and Cheese, this monster meatloaf will put any hungry man into the Lazy Boy during half-time. This recipe is big and hearty and is a fairly inexpensive way to serve many at a football party.
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Sinseollo-Another dish from the Royal courts of Korea, Sinseollo means Pot or Food of the Mountain Gods. Traditional Sinseollo is prepared in a special cooking...
cooking.nytimes.com
Cooking chicken breasts can be tricky, especially the “skinless-boneless” kind No matter if they are pan-fried or grilled, they are apt to be dry if left to cook even a minute too long This recipe borrows a Chinese technique called velveting that guarantees a moist chicken breast
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When it's time to impress, turn to this indulgent benedict made with Jones breakfast sausage, creamy avocados and an incredible white Cheddar hollandaise.
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Make hand-size blueberry pies using prepared pie crust pastries and frozen blueberries with this quick and easy recipe.
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This torte is legendary at work; one time it caused a near riot and disappeared in 5 minutes! It's very unusual and tastes like those small butter/nut cookies rolled in powdered sugar. It's not hard to make, it just takes some time, but I guarantee it's worth it!
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A beloved memory from long-gone dim sum restaurants in Hawaii, these cookies contain no almonds, but have the taste of almonds in a fat, round little cookie with a traditional red dot in the middle.
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This is a basic chicken and egg noodle soup with celery, carrot and a hint of garlic.