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Get Raspberry and Strawberry Shortcake Recipe from Food Network
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This delicious recipe for chocolate almond upside-down cake is courtesy of Gale Gand and can be found in her cookbook, "Chocolate and Vanilla."
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This small, rich, impressive cake is a bit of a magic trick It looks like a standard buttercream-covered cake, but cut it open, and it reveals several fine pink vertical layers The key is to make a thick, flexible sponge and turn it into a single jelly roll using three smaller, connecting pieces, joining them up as you go, then sitting it upright (check out this video for step-by-step instructions)
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Get Rack of Lamb with Mint-Basil Pesto Recipe from Food Network
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Get Upside-Down Caramelized Apple Cake Recipe from Food Network
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This lightly sweet cornbread has a crunchy, buttery crust, which comes from baking it in a hot skillet If you have a cast-iron pan, this is the time to use it The heavy, heat-retaining material will give you the darkest color (which equals the most flavor)
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This soufflé is as classic as they come, with beaten egg whites folded into a rich, cheese laden béchamel for flavor and stability Gruyère is the traditional cheese used for soufflé, but a good aged Cheddar would also work nicely This makes a great lunch or brunch dish
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Get English and Italian Finger Sandwiches Recipe from Food Network
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Get Peach Crisp with Maple Cream Sauce Recipe from Food Network
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I saw this recipe in a magazine and had to try it, looked so good. I always have a bunch of bananas in my freezer waiting to be used and this cake looked liked...
cooking.nytimes.com
In this comforting, perfect winter dinner I roast the vegetables and make the polenta in the oven at the same time To accommodate the temperature requirements of each element of the dish, I use a slightly higher temperature than I usually use for polenta and I roast the vegetables at a lower temperature for longer I top the polenta with a ladleful of marinara sauce, and spoon the vegetables on top