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cooking.nytimes.com
This 2004 recipe draws its inspiration from Thailand, where Mark Bittman first sampled it The original was topped with shrimp, but his version uses scallops, “a slightly more unusual and elegant combination,” but don’t feel tied to just scallops: any grilled meat, poultry or fish work just as well here.
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These Vanilla Cupcakes with Peanut Butter and Jelly bring everyone's favorite childhood sandwich to the dessert table.
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Get Birthday Whoopie Pies Recipe from Food Network
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This classic Old-Fashioned cocktail recipe contains Angostura bitters and bourbon.
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Get Carrot Cake Whoopie Pies Recipe from Food Network
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These Cranberry Pistachio Chocolate Biscotti are tailor-made for dunking in coffee or tea. The recipe makes enough to wrap some up for a friend and keep the rest for yourself!
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My husband loves banana cream pie, and I love chocolate, so I decided to combine the two and the result was better than either one of us could imagine. It is...
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Bananas, chocolate, strawberries, pineapple -- this cooked custard ice cream has it all.
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Transport yourself to the tropics with these lightened-up cheesecake bars.
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Get Plum Upside-Down Cake with Lemon Recipe from Food Network
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Get Garden Bean Salad Recipe from Food Network