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cooking.nytimes.com
This is a classic and simple recipe given a Southern kick with a little bourbon The alcohol will evaporate when you bake the pie, and you’re left with a richly flavored, gooey dessert, intensely sweet with a baseline of vanilla You do need both light and dark corn syrup for this -- using only one or the other will change the pie’s flavor
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Pumpkin spice cupcakes topped with cinnamon cream cheese frosting are a festive hit for Halloween and Thanksgiving.
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Slow-cooked apple slices and cherries are topped with warm, spiced crescent rolls just before serving.
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Get Marbled Chocolate Brownies Recipe from Food Network
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Get Rainbow Sherbet Cake Recipe from Food Network
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Chef John's simple recipe for Cornish pasties is filled with skirt steak, onion, potatoes, and turnips.
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Get Tropical Trifle Recipe from Food Network
cooking.nytimes.com
This mildly-sweet version of the classic Southern pie has a crisp crust and a filling that's surprisingly light It's rich with egg and boldly spiced with nutmeg, but as fluffy as chiffon (a quality owed to the baking powder in the filling) This means you'll probably have room for two (or three) pieces
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Brown chicken breasts in butter on the stove before roasting them in the oven.
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Spinach, shredded mozzarella, and Italian bread stars in this easy make-ahead breakfast strata that's prepped and refrigerated overnight for a quick morning meal.
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This delightful Mississippi mud cake is layered with marshmallows and warm pecan icing creating the perfect Southern-style cake.
cooking.nytimes.com
In spite of its ancient origins and utter simplicity, the tandoor produces startlingly sophisticated results, including smoky flatbreads that puff like pillows, and roasted meats of uncommon succulence But you can make naan just as easily in an oven.