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cooking.nytimes.com
People travel long distances to eat Regina Charboneau’s biscuits She built a blues club in San Francisco, called Biscuits and Blues, on their reputation And in her hometown, Natchez, Miss., her biscuits are considered the best
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Get Sugar Cookies for Decorating (and eating) Recipe from Food Network
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This German apple sheet cake is quick and easy to make and perfect when you are baking for a crowd, as you can cut it into any size you like.
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Get Microwave Brownies Recipe from Food Network
cooking.nytimes.com
This recipe is by Julia Moskin and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Get Zucchini, Carrot and Potato Pancakes Recipe from Food Network
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Get Jacques' Chocolate Mudslide Cookie Recipe from Food Network
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Get Flapjacks Recipe from Food Network
cooking.nytimes.com
This recipe came to The Times from David Guas, a New Orleans chef He substitutes a spongecake enriched with browned butter for crumbly shortcake And instead of simply seasoning raw berries with sugar, he cooks them lightly over steaming water with orange zest, which fills the kitchen with the smell of warm, simmering fruit.
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Tangy rhubarb and almonds baked atop a buttery crust.
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The French call this style of dessert a clafouti, in which a batter is poured over and through the fruit. It is equally at home at the breakfast or dinner table.
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A simple cake batter is layered over rhubarb sprinkled with a little cinnamon to make an easy dessert that's not too sweet.