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cooking.nytimes.com
You can use this rich, custard-y chocolate cream for almost any cake, cookie or pastry that requires a filling Italian-American culinary traditionalists will bristle at the thought, but we think it would be delicious piped into a cannoli shell.
cooking.nytimes.com
This recipe is by Jill Santopietro and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Salted peanut cookies. If you use self rising flour, omit baking soda and salt.
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Italian Crisp Wafer cookies made with a patterned iron. This recipe has chocolate and ground nuts. These are also good when topped with your favorite chocolate icing.
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Coffee liqueur, vanilla vodka, and just a touch of cream are the ingredients in this delightful martini.
Ingredients: vanilla, liqueur, cream, ice
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This recipe is made with applesauce and lowfat buttermilk, but still makes a sensational appearance on the holiday table.
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We were served Cassata in Italy on a number of occasions. It was always excellent. A beautiful presentation.
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Coconut jasmine rice is quick, easy, and the perfect accompaniment to almost any dish.
www.foodnetwork.com
Get Mixed Fruit Tart Recipe from Food Network
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An air fryer makes healthier donuts with less oil; these use a rich sour cream dough and are lightly brushed with butter and cinnamon sugar.
www.chowhound.com
This is a great wholesome, delicious dessert to go along with your independence celebration. Sugar-free & gluten-free strawberry sorbet. You will wow your...