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cooking.nytimes.com
This recipe for sourdough bread comes from Francisco Migoya and Nathan Myhrvold, who wrote "Modernist Bread" (The Cooking Lab, 2017) It requires an active sourdough starter and plenty of time (about 20 hours) to allow the dough to develop and proof, though very little of that time is hands-on Rich with tart dried cherries and dark chocolate chips, and gently bitter from the coffee and cocoa powder, the complex, tangy bread is somewhere between sweet and savory, ideal as is or spread with a little salted butter
cooking.nytimes.com
This recipe is by Molly O'Neill and takes 4 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Charm City Carrot Cupcakes Recipe from Food Network
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Those big, soft pretzels rolled in coarse salt are yours to bake at home with basic bread ingredients you probably already have in your pantry.
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Get Gluten-Free Pecan Pie Bundt Cake with Pecan Crumble and Praline Frosting Recipe from Food Network
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It’s as if carrot cake and apple cake decided to get together and have babies. These apple carrot cupcakes are the best of both, and the cream cheese frosting is amazing!
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Bet you can't eat just one piece.
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Get Hot Cross Buns Recipe from Food Network