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Adults and kids alike are crazy about these simple-to-make carrot cupcakes topped with cinnamon cream cheese frosting.
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Get the taste of a classic holiday cookie in a cool, creamy bowl of festive, sprinkle-flecked ice cream.
cooking.nytimes.com
This recipe is by Jonathan Reynolds and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Bobby Flay knows how to make the ultimate burger. To wash it down? His heavenly chocolate marshmallow milkshake.
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Venison tenderloins trimmed into roasts are wrapped in bacon slices, roasted, and served with a creamy mushroom sauce in this elegant recipe.
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Cauliflower and ground flax seeds make a delicious gluten-free pizza crust topped with a creamy coconutmilk and garlic sauce.
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Adding beer makes chicken tender and brings out the richer flavor. Since this dish is so creamy and tender that even kids love this dish.
cooking.nytimes.com
Rich, creamy and deeply satisfying, there is nothing better than a classic custard ice cream Sometimes called French-style, this base incorporates eggs, which improve the texture and help prevent ice crystals from forming This recipe for ice cream base may be churned on its own, but it is meant to have flavors added
Ingredients: heavy cream, milk, sugar, salt, egg yolks
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Spicy creamy soup. Dill and ginger complement the pureed carrot.
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Oreos, cream cheese, and white chocolate chips are a match made in dessert heaven.
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A recipe for puréed broccoli soup with plenty of sharp cheddar cheese and sour cream stirred in at the end.
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Cold coffee mixed with milk, half-and-half, and chocolate liqueur. Serve over ice.