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This recipe is by Harold Mcgee and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
With a crackling, caramelized brown sugar topping, these custardy slices of French toast resemble crème brûlée Start them soaking the night before, then pop them in the oven in the morning for one of the most decadent brunches imaginable Even better, you can bake a pan of bacon at the same time
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There's something for everyone in this crowd-pleasing "fon-duo".
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A very simple but delicious chocolate cheesecake in a chocolate cookie crust.
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Silky smooth bread pudding made with mangos and a healthy dash of cardamom. Passed to my mother from her girlhood friend.
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This frozen ice pop recipe has many of the familiar flavors of a halo-halo dessert, including ube, coconut milk, jackfruit, bananas, and mango.
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Tangy buttermilk flavors this panna cotta recipe that makes a beautiful and impressive make-ahead dessert when topped with fresh berries.
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A jazzed up cranberry sauce with green grapes, mandarin oranges, coconut flakes, walnuts, apples, and a touch of vanilla.
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Cranberry juice is simmered in a slow cooker with orange zest, cloves, dried cranberries, honey and cinnamon.
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Baked peaches with brown sugar and butter and topped with vanilla ice cream creating a crowd-pleasing peaches and cream dessert.
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Dark and dangerous.
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Get Horchata, Lime and Mezcal Cocktail Recipe from Food Network