Search Results (31,425 found)
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An easy recipe for rich, decadent chocolate s'mores brownies made with chocolate stout beer, crushed graham crackers, and marshmallows.
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A recipe for dairy-free brownies that are cake-y and rich.
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This rich, buttery yeast dough can be shaped into brioche à tête--little rolls with "top knots"--for a wonderful midmorning treat served with jam. It can also be baked in loaf pans or with Gruyere cheese for hors d'oeuvres.
Ingredients: yeast, water, flour, sugar, salt, eggs, butter, egg yolk
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Homemade egg roll wrappers can be a real treat for the self-sufficient cook!
Ingredients: egg, water, salt, flour, peanut oil
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This 5-ingredient homemade dough is a quick and easy recipe that you can use to fill and bake savory empanada pastries from scratch.
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Get Sweet Potato and Beet Chips with Garlic Rosemary Salt Recipe from Food Network
cooking.nytimes.com
Skewered melon with chili, salt and lime juice, served as a snack or part of a larger meal, is as unexpected as it is compulsively edible It's also easily assembled and takes no time, and rewards with layers of flavor.
cooking.nytimes.com
Traditional lemon bars balance the tangy sweetness of lemon curd with a rich shortbread crust This recipe adds extra notes of flavor to the mix: the compelling bitterness of good olive oil and a touch of sea salt sprinkled on top They lend a mild savory character to this childhood favorite, making it a little more sophisticated than the usual lemon bar, but just as compelling
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These savory tarts with cream cheese, Cheddar, and pumpkin are topped with a pinch of cinnamon sea salt and buttery toasted pecans for an elegant holiday appetizer.
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Get Now You Sea Salt, Now You Don't Chocolate Sauce Recipe from Food Network
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Also known as Mousse de Chocolate con Aceite de Oliva y Sal Maldon, this is a Spanish take on chocolate mousse that’s salty, sweet, and delicious.
Ingredients: heavy cream, chocolate
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Recipe for Tequila-Bloody Mary Cherry Tomatoes with Margarita Dipping Salt, as seen in the December 2006 issue of 'O, The Oprah Magazine.'