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An old stand-by, this baked potato has a crisp, golden skin, and is light and fluffy on the inside. Check out the reviews for cook-time recommendations and hacks!
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This cookie has been hung on the family Christmas tree for generations. Guests take a treat from the tree and sit down for a cup of cheer.
cooking.nytimes.com
Making this cake, which is adapted from "Sweet," by Yotam Ottolenghi and Helen Goh, is a labor of love, but that’s only appropriate, for a cake adorned with rose petals If you want to save time, however, you can do without the petals or use store-bought dried rose petals — the cake and cream are both special enough for those you feed to know you love them If you are going all out with the roses, red or pink petals are a matter of preference; the red petals will turn a deep purple once candied
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Get Kahlua and Horchata Cupcake Recipe from Food Network
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Gingerbread gets a boost with the addition of rich, dark beer.
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The unexpected flavor combination of bitter chocolate, lavender flowers, and orange zest gives banana bread a sophisticated taste that goes perfect with a cup of your favorite tea.
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The rich texture and slight tartness of creme fraiche is an ideal foil for tender (but not overly soft) peaches in this streusel-topped pie.
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Get Winesap Apple Pesto Chicken Salad Recipe from Food Network
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Fresh apples are spiralized into crunchy noodles and tossed with a mild vinaigrette dressing in this quick and easy spin on fruit salad.
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This homemade apple crisp is a delicious dessert, quite easy to make, and tastes great with some vanilla ice cream and caramel sauce.
cooking.nytimes.com
This buttery almond cake with lemon curd baked inside is like the ultimate citrus tart, without the heartbreak of pie crust It's fancy enough to be served as a dinner party dessert, yet substantial enough to be served with Sunday brunch (Bonus: you'll have several tablespoons of lemon curd left over