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Get Chocolate Chip Cookies Straight Up or with Nuts Recipe from Food Network
cooking.nytimes.com
Pâte à choux, aka cream puff dough, is a baker’s putty, the mixture that becomes the cream puff as well as éclairs, beignets, churros, croquembouches, gâteaux St Honoré and tens more desserts The dough is cooked before it’s baked, and it's a quick-change artist – a lump when it goes into the oven, it emerges golden, ping-pong-ball light, a couple or three times its size and smelling of warm butter and eggs. It's simple to master, and it lends itself to tweaks and endless embellishments
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Get Chocolate Buttercream Frosting Recipe from Food Network
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This vegetarian tomato and basil tart is a feast and can be served for breakfast, lunch, or dinner with just a salad or some bread.
cooking.nytimes.com
This recipe is by William Norwich and takes 4 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Crab meat and crushed crackers mix with mayonnaise, eggs, and seafood seasoning to make a large batch of homemade crab cakes in just a few minutes in this recipe.
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This is a scrumptious moist apple cake with a really rich caramel sauce. The recipe comes from Newfoundland.
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This Asian-inspired hummus recipe swaps in edamame beans and toasted sesame oil for the traditional garbanzo beans and tahini.
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Get Cauliflower "Mac" and Cheese Casserole Recipe from Food Network
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Dress up classic pound cake with chocolate chips and a decadent coffee liqueur-enriched sauce.
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Get Saffron Garlic New Potatoes Recipe from Food Network
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A recipe for individual apple cakes with a maple buttercream topping.