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cooking.nytimes.com
This dessert, loosely based on a Sephardic orange cake, uses whole clementines, peels and all, for a flavor rich in citrus The cooking time may seem long, but much of it doesn’t require much attention from the baker And the first step, reducing the fruit, may be done ahead of time.
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Adapt Chef John's easy chocolate truffle recipe to any flavor whim you like, including his favorite gingerbread spice version for the holidays.
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The authors of Baked offer a twist on the traditional, using cinnamon buttercream icing in place of the standard sweet cream cheese frosting for this red velvet cake recipe.
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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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Perfect for the Thanksgiving holiday, yams and apples are baked with a sweet glaze.
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Every morning in Nha Trang, Kiesel topped yogurt with these bananas steeped in warm, bittersweet coffee syrup; they're also delicious over vanilla ice cream for dessert. Make sure the bananas you choose for this recipe are ripe but still firm, so they don
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Homemade butter pecan ice cream, made with a custard base, browned butter, and toasted pecans.
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Salmon and Asparagus Kebabs
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Make these soft pretzels the traditional way by boiling them in water with baking soda for a shiny, golden surface.
cooking.nytimes.com
This recipe is by Steven Raichlen and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Poi Pancakes Recipe from Food Network
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A good white cake recipe, made with butter, cake flour, egg whites, and vanilla.