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cooking.nytimes.com
Bundt cakes are classic showstoppers — big, lofty and usually dressed in elegant drizzles and drips of glaze Here, a dense, moist cake full of warm fall spices and pumpkin purée is encased in a layer of rich, nutty brown-butter maple glaze Feel free to make it a day before you plan to serve it: This cake keeps well at room temperature, and you might think it's even better on the second day
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Get Iced Citrus Crackle Cookie Recipe from Food Network
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Get The Chewy Gluten Free Recipe from Food Network
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Recipe created by Executive Chef Michael Englund, Firehouse American Eatery + Lounge, San Diego, California.
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This versatile recipe can adapt to whatever vegetables you have on hand. The key is to make sure you have all the vegetables chopped beforehand, and the sauce ready to go as well.
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Shortcakes made with mashed sweet potato and orange zest are filled with cream and topped with strawberry sauce in this dessert for two.
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This lighter skinny version of Greek moussaka uses chicken, roasted eggplant, and a Greek yogurt topping that turns golden brown and bubbly.
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Get Chocolate Peanut Butter Pie Recipe from Food Network
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Get Chocolate Banana Cream Pie Recipe from Food Network
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This recipe I found in an old french cook book, that belonged to my mother and I thought it sounded so good. When served it makes a very pretty and delicious...