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A three-layer extravaganza with a touch of molasses and shredded apple to keep it moist.
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This recipe is adapted from Samui Institute of Culinary Arts in Thailand, Koh Samui island
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This recipe is by Christine Muhlke and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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This is the fast and easy chop suey recipe that my mother always made, and we love it 'as is', but you could substitute a can of Chinese mixed vegetables for the bean sprouts if you like more color and texture. Serve over hot rice, topped with chow mein noodles and soy sauce, if desired.
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This gourmet dessert is a wonderful alternative to the Thanksgiving standard of pumpkin pie. I like to offer 2 desserts for that day. This one can be made the day before, freeing up valuable time on Thanksgiving Day for other preparations. These melt in your mouth.
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Get Salted Bourbon Caramel Milkshake Recipe from Food Network
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Serve this decadent hot chocolate recipe from Thomas Keller's Bouchon Bakery as a treat for guests or a personal indulgence.
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Get Maple Pudding with Bourbon Whipped Cream Recipe from Food Network
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This recipe is by Bryan Miller and takes 45 minutes, plus 1 hour's refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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A smart update for popcorn balls: chipotle-spiked caramel.
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Here's a great home version of the traditional Vietnamese dish, pho. Just stir chicken, bok choy, and bean sprouts into aromatic infused chicken stock and serve over hot noodles.
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I adapted a recipe for Cinnamon Basil Ice Cream to make it as gelato instead. Using the Cinnamon Basil Ice Cream recipe from "The Herbfarm Cookbook" and Bruce...