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This French toast recipe uses vanilla and almond extracts to deliver a sweet and flavorful version of the breakfast favorite.
cooking.nytimes.com
This rich, creamy confection crosses a classic, American, cornstarch-thickened chocolate pudding with a luxurious French egg-yolk-laden chocolate custard called pot de crème It has a dense, satiny texture and a fudgelike flavor from the combination of bittersweet chocolate, cocoa powder and brown sugar Make sure to serve it with either whipped cream or crème fraîche for a cool contrast; crème fraîche has the advantage of also adding tang.
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Get Butterscotch Pie Recipe from Food Network
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A recipe for a vegan chocolate cake that’s got all of the chocolate, none of the dairy.
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Butter pecan cake mix combined with bananas, toffee chips, and pecans makes a delectable cake just perfect to end the Thanksgiving meal.
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Get Chocolate, Chocolate-Chip Cookies Recipe from Food Network
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The lure of this pastrami recipe from La Boîte, a spice emporium in Hell’s Kitchen, is that it is a project that does not require a smoker The essential ingredients are smoked salt and Prague powder (the curing salt sodium nitrite) Both are sold online
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Rice-flake cereal, seasoned nori (seaweed flavored with sesame oil and salt), miso, and wasabi come together in this light, munchable, Asian-inspired riff on Chex Mix.
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An easy way to add flavor to smoked or grilled meat.
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These may be frosted with an icing made from 2 cups powdered sugar, a slightly beaten egg white and 2 tablespoons maraschino cherry juice or water. You can use candied cherries in these cookies instead of the maraschinos, if you prefer.
cooking.nytimes.com
This recipe is by Pierre Franey and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Basil coconut chicken curry made with chicken thighs, jalapeño, coconut milk, basil and ginger