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cooking.nytimes.com
This simple, rustic cake is perfect for a holiday celebration or any other occasion.
cooking.nytimes.com
Poundcake is like brownies: a baker's challenge that sounds like child's play The name itself is traditionally half the recipe – a pound each of butter, eggs, sugar and flour – but the technique is critical to producing a cake that is so tender it can stand alone but is still sturdy enough to hold up under a fruit compote, ice cream or sauce This recipe, adapted from Joseph Murphy, a pastry chef at Gotham Bar and Grill, calls for melting the butter first, beating the eggs and sugar together until they are very thick, then whisking in the flours and the butter
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A honey-butter glaze gives this turkey a crispy, golden skin.
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French toast topped with sweetened cream cheese, strawberries, and blueberries. Start your 4th of July with a red, white, and blue breakfast!
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Get Marsala Mushroom and Goat Cheese Flatbread Recipe from Food Network
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Get Shortcut Fried Chicken and Dumplings Recipe from Food Network
cooking.nytimes.com
This basic galette recipe can be tailored to fit whatever fruit you have on hand The key is to scale the amount of sugar and cornstarch Generally speaking, tart stone fruits (apricots, peaches, nectarines, plums, sour cherries) need a greater amount of both sugar and cornstarch while figs, grapes, berries and Bing cherries tend to need less
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Get Pork-Sweet Potato Quesadillas Recipe from Food Network
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Tarragon and chives balance the Dijon and vermouth for an easy but flavorful salad.
cooking.nytimes.com
This recipe is by Christine Muhlke and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Whoopie Pie Recipe from Food Network
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The cream cheese gives this delightful banana nut bread an added bit of moisture.