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cooking.nytimes.com
This recipe came to The Times in 2006, near the start of the trend that by 2010 had brought salted caramel onto seemingly every fourth restaurant menu in the city of New York It was adapted by Christine Muhlke from the work of Nicole Kaplan, then the pastry chef at Eleven Madison Park, and it is excellent When serving, which you should do alongside Ms
Ingredients: sugar, corn syrup, cream, milk, egg yolks, plus
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Get Burnt Orange Negroni Recipe from Food Network
www.allrecipes.com
This pretty pink gin martini is the color of spring with the flavors of winter citrus, a blend of lemon and pink grapefruit juices.
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Use this quick and easy variation on royal icing to decorate cut-out sugar cookies with friends and family to celebrate the holiday season.
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Homemade English toffee! Top this crunchy, caramel toffee with dark chocolate and toasted nuts. It's so easy to make and keeps for weeks. Ships well, too!
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An easy recipe for a slushy Dark and Stormy cocktail.
Ingredients: rum, lime juice, syrup, ice, ginger beer, lime
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This maple ice cream recipe is great served with apple or pear desserts.
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It's so easy to make this fudgy chocolate and walnut pie, because it uses a premade graham cracker crust and only 5 other ingredients.
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Get Mighty Lemon Drop Recipe from Food Network
Ingredients: lemon, triple sec, lemon juice, syrup, ice
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Chicken & waffle lovers will flip for these sweet and salty tenders.