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This recipe is by Steven Raichlen and takes 2 1/2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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A simple cream cheese pie baked in a graham cracker crust and topped with succulent strawberries and blueberries.
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A perfect centerpiece for your next party, whether it's cocktails for 20 or a tailgating get-together.
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Heavy cream, candied ginger and a quarter-cup of cognac make this an ambrosial pumpkin pie.
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Walnut candy, made with walnut halves coated with a homemade caramel candy sauce.
Ingredients: sour cream, salt, milk, sugar, walnut, vanilla
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Parsnips give an earthy dimension to this bread pudding, which melds cubes of brioche, grated cheese, and thyme.
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Filled with chili seasoned potatoes, chorizo and scrambled eggs, these morning burritos are a fun and lightly spicy breakfast, designed to fill you up and get you excited for the day! Green salsa balances out the richness of the filling with its tangy, fresh flavor.
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The flavors of pineapple, coconut, and orange make this recipe perfect for cake on a hot summer day!
cooking.nytimes.com
While you can flambé pretty much any confection that’s soaked in a high-proof spirit, a baba au rhum is one of the booziest options It’s based on an airy but rich yeast dough, which can absorb more liquor than your average cake without falling apart And, unlike crepes, it’s easy to serve to a crowd
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Honestly, I don't know why we didn't think of this sooner.
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Packed with savory flavor and a great source of lean protein, this simple pork dish comes alive with herbs, apples, mushrooms and the creamy goodness of mushroom soup.
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Calamari tubes are stuffed with seafood and baked in a rich cream sauce before serving over a bed of linguine. This is probably the best calamari, if not the best entree, you'll ever have!