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cooking.nytimes.com
This recipe is by Dena Kleiman and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Behold the best mashup ever, the croissant taco! These crispy golden pastry shells have fine masa harina in a buttery croissant dough, resulting in flaky layers with a chewy interior.
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White wine pound cake is a delightful addition to the Thanksgiving and Christmas dessert table. Cut yourself a slice before it is gone by morning!
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This bright green blend from Amanda Chantal Bacon of Los Angeles's Moon Juice gets its zippy, herby taste from an entire bunch of cilantro.
www.simplyrecipes.com
Delicious chocolate bundt cake infused with bourbon whiskey.
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Orange juice and poppy seeds add elegance to this quick and easy cake. Sour cream and pudding mix make it extra moist.
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A simple fudge recipe made with sweetened condensed milk and bittersweet chocolate, then finished with flaky sea salt.
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This is the most genius way to use a Twinkie.
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Peach filling is prepared ahead of time and frozen inside a pie plate. When ready to bake, simply place it in a crust-filled pie plate of the same size, and bake.
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This syrup can be stored in the refrigerator indefinitely.
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This version of the classic cocktail incorporates light citrus flavors and Crown Royal, a blended Canadian whiskey.
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Trader Joe's make a killer fresh pesto; brighten it up with roasted red peppers in this healthy pasta.