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cooking.nytimes.com
In this recipe, grapes take on a floral, caramelized flavor from fresh thyme and honey If your thyme is woody, discard the stems and just use the leaves If you don’t have an ice cream machine, the ice cream mixture can be placed directly in the freezer without churning
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Your Christmas dessert dreams come true.
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This classic orange duck, or 'duck a l'Orange', is simple to make and simply delicious.
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A smooth lemon custard is cooked up until thick and bubbly, and butter, lemon rind and sour cream are stirred in. The sweet tart filling is then spooned into a pre-baked crust and chilled.
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This spoonable eggnog is great for the holidays and feels more like a dessert than a drink; merry Christmas in a glass!
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A savory Cuban side dish made with tropical sweet potato.
cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Even purer than vanilla ice cream, Chef John's simple 6-ingredient gelato is a revelation in milk and cream. Try it drizzled with extra-virgin olive oil and sprinkled with sea salt.
Ingredients: milk, sugar, egg yolks, heavy cream, salt
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This is a light chocolate malt ice cream with drizzled chocolate in it (stracciatella). It's wonderful! It is inspired by Alice Medrich's CACAO NIB ICE CREAM...
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Get No-Cream Creamed Corn with Applewood Smoked Bacon Recipe from Food Network
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Get Carrot Cake with Marshmallow Fluff Cream Cheese Frosting Recipe from Food Network