Search Results (23,081 found)
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A chocolate cookie and peanut crust topped with ice cream and a thick layer of chocolate sauce.
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No pie crust allowed: With a genius puff pastry crust, these chicken pot pies are quick to throw together during the week.
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This recipe is by Marian Burros and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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The best apple cider around.
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Fragrant rosemary and heady vanilla add an elegant touch to this fruity dessert topping.
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These bread slices are visual bonuses to bowls of soup. Make them hours in advance and pop them into the oven to warm.
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Apple pie is baked on top of a caramel-pecan layer, then inverted after baking.
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The alternative additions of flaxseed meal, almond milk, and applesauce to these waffles produce light, fluffy, vegan deliciousness.
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A delicious crispy and sweet, yet mildly spiced beef stir-fry recipe. Great served with steamed rice and broccoli.
cooking.nytimes.com
Originally a slushie of sorts devised by the legendary chef Escoffier, Punch Romaine is perhaps best remembered, according to Talia Baiocchi and Leslie Pariseau in their book, "Spritz," as “the sixth course of the Titanic’s final first-class dinner.” If you can get past the drink's tragic history, this updated version (adapted from Spritz) is beautiful — and beautifully refreshing.
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These authentic egg-free Australian cookies are made with oats, coconut, and golden cane syrup.
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Watermelon rind is cooked in a syrup infused with basil and spearmint then dehydrated into sweet, chewy candy in this 5-ingredient recipe.
Ingredients: watermelon, water, sugar, spearmint, basil