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cooking.nytimes.com
Here is an intensely buttery, crispy-crust pie that exudes loads of syrupy cherry nectar when you plunge in the knife In a quirk of pie-making tradition, open-faced pies, like custards, chocolate cream or pumpkin chiffon, get the best crust — pre-baked shells that are flaky, crisp and golden But fruit pies, baked with raw dough that is often pale and soggy, get short shrift
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Raspberries, blueberries, and blackberries are perhaps best in frozen form.
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These Asian-inspired fruit skewers are the perfect dessert for parties and summer barbecues.
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Cover mini pizzas with slices of plum tomatoes for a fresh take on a family favorite; sprinkle mozzarella cheese on top.
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English treacle (molasses) scones are a tasty breakfast treat. Serve with marmalade or jelly.
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Fragrant rosemary and heady vanilla add an elegant touch to this fruity dessert topping.
cooking.nytimes.com
This recipe is by Bryan Miller and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A blend of almonds, sunflower seeds, and pumpkin seeds incorporated into sweet honey candy.
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Tykvenitsa is a naturally gluten-free breakfast cereal made with millet, shredded pumpkin, and milk simmered together for a comforting start to your day.
Ingredients: pumpkin, water, rice milk, millet, butter, salt
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Strawberries and strawberry glaze are combined, piled into a baked crust and topped with whipped topping. It 's easy as pie!
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A recipe for grilled steaks rubbed with garlic, mustard, salt, and pepper and served with a healthy, simple summer salad of green beans and cherry tomatoes.
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Experience a taste of French life in the late 19th and early 20th century with this unique take on the classic martini.