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cooking.nytimes.com
Ideas come to the chef Michel Richard wherever he goes "My kids eat Cream of Wheat every morning," he said to The Times in 1993 "I had never tasted it
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This coconut ice cream is dairy-free and only requires 4 simple ingredients for a creamy and rich frozen dessert.
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Tomato stock is thickened with a roux and combined with milk to create this flavorful soup.
Ingredients: tomatoes, onion, sugar, margarine, flour, milk
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A moist coffee cake with a sweet cream cheese center and crunchy pecan topping is the perfect treat to serve at your next brunch.
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This enhanced version of cream cheese frosting is fantastic on white cake or cupcakes. My man loves it on toast.
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All you need are a couple of packages of refrigerated crescent roll dough, a pound of sausage, and a package of cream cheese to make a tasty appetizer.
Ingredients: pork sausage, cream cheese
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This cake features fresh raspberries under a streusel topping.
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A nutty cereal crust full of almonds and coconut forms the base of a vanilla ice cream dessert topped with a homemade chocolate syrup and served frozen.
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The perfect textured pound cake, which as a bonus uses less sugar than the traditional recipes, due to the addition of fresh strawberries.
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Don't just lick your bowl clean, eat it!
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It's a beautiful union between your favorite chip flavor and your go-to mall snack.
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Potatoes are baked in a creamy, Cheddar cheese casserole creating quick and easy scalloped potatoes for any occasion.