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cooking.nytimes.com
This recipe is by Craig Claiborne and takes 55 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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The icing on the proverbial cake, this banana cake boasts both a crunchy oat topping and luscious cream-cheese frosting.
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Brioche French toast, pan-fried and then finished in the oven, is topped with browned butter and maple syrup in this decadent brunch dish.
cooking.nytimes.com
I used packaged puff pastry here because I thought the dense, almost candied figs would work well with an airy, flaky crust — one that I didn’t have to make The cheese and rosemary helps balance the intensity of the figs, while a drizzling of honey at the end brings out the sweetness of onions and figs.
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Make these soft pretzels the traditional way by boiling them in water with baking soda for a shiny, golden surface.
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Corn microwaved with cream, butter, eggs, sugar, salt and pepper. A quick and easy treat!
Ingredients: heavy cream, salt, pepper, butter, eggs, sugar, corn
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Be warned: If you serve this delectable treat as a birthday cake, you'll be starting a tradition.
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Enjoy this moist and delicious pumpkin chocolate chip bread on a fall day.
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Filled with pumpkin flavor and topped with a buttery brown sugar and walnut topping, this coffee cake is the perfect treat this fall season.
cooking.nytimes.com
Some of the most experienced home cooks are afraid of soufflés They’ll never rise, they’ll immediately fall, they’re difficult to make, they’re temperamental Yet people do want to make soufflés — or want them made for them
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Luscious buttercream infused with the sweet flavor of white chocolate makes the perfect topping for cakes, cupcakes, cookies, and other treats.
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Get Grilled Pimento Cheese Sandwiches Recipe from Food Network