Search Results (308 found)
cooking.nytimes.com
Pâte à choux, aka cream puff dough, is a baker’s putty, the mixture that becomes the cream puff as well as éclairs, beignets, churros, croquembouches, gâteaux St Honoré and tens more desserts The dough is cooked before it’s baked, and it's a quick-change artist – a lump when it goes into the oven, it emerges golden, ping-pong-ball light, a couple or three times its size and smelling of warm butter and eggs. It's simple to master, and it lends itself to tweaks and endless embellishments
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Ottolenghi's Middle Eastern spin on millionaire's shortbread replaces the sweet and sometimes cloying caramel and milk chocolate with the nuttier and pleasantly...
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Salmon cakes can be served as sandwiches or without the bread as a main course. This recipe for homemade patties uses canned salmon.
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Get Simple Birthday Cake with Marshmallow Frosting Recipe from Food Network
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Get Chicken Pot Pie Recipe from Food Network
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Get Fish Taco Recipe from Food Network
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Get Ice Cream Club Sandwich Recipe from Food Network
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Get Ice Cream Club Sandwich Recipe from Food Network
cooking.nytimes.com
Orange and lemon zests make this recipe, from Bill Yosses, the former White House pastry chef, especially delicious, if you plan on eating your gingerbread house (and you can, even weeks after baking) But feel free to leave them out We strongly recommend using a scale here
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Light, lemony and super moist, these filled lemon cupcakes frosted with lemon-cream cheese icing are sure to please! Made from all gluten-free ingredients, they're perfect for any holiday or special occasion.
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Get Cuatro Leches Cupcakes Recipe from Food Network