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cooking.nytimes.com
This beautiful plum tart, adapted from the pastry chef Alex Levin of Osteria Morini in Washington, brings together a sablé butter crust flavored with vanilla bean; colorful, juicy plum slices; and an almond cream filling with a lovely flavor that complements the fruit Using confectioners' sugar in the crust gives you a texture that is finer and smoother than if you use granulated sugar And the sugar in the crust and filling removes the need to sweeten the plums (which in turn means the fruit juices won't leach into the dough) — though you'll want to sprinkle a little turbinado sugar over the top for added crunch.
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This vegan recipe for pumpkin pie skips the tofu but still yields a sweet and creamy dessert you can make ahead for your Thanksgiving feast.
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White rum and chocolate turn this creamy ice cream, infused with mint leaves and coffee, into an adult-friendly treat.
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This is a basic white yeast dough that can fill many needs: dinner rolls, a base for focaccia or sweet buns, or even a standard loaf of bread.
Ingredients: yeast, water, sugar, salt, vegetable oil, flour
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Light, easy and delicious. A neighbor brought this recipe to me when I moved into my house 35 years ago and it has been a favorite ever since.
cooking.nytimes.com
Tartine au sucre is an exquisitely simple rustic Québécois dessert consisting of thick slices of white bread topped with maple sugar and heavy cream.
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Tender long Japanese eggplants quickly grilled, served with sesame tahini sauce.
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Graham cracker crusts are filled with a margarine, egg and confectioners' sugar mixture, then topped with bananas, pineapple, whipped topping, cherries and pecans.
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Apples baked with a brown sugar, butter and walnut topping. A delicious desert, or a treat for breakfast!
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Brew your own beer with this extract recipe for an Irish Red Ale. This beer is fermented slowly for a rich flavor, so be patient!
Ingredients: water, malt, barley, hops, yeast, sugar