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cooking.nytimes.com
This special occasion breakfast dish is like a cross between a tarte Tatin and a moist, delicate bread pudding You have to plan ahead – it needs to sit in the refrigerator overnight – and it requires the preparation of a simple caramel sauce, but it's absolutely, 100% worth the effort Once the sauce is done, swirl it around the bottom of a pie pan, fill it with slices of challah, then saturate it with a slurry of eggs, sugar, mascarpone cheese, milk and a dash of almond extract
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Get Turkish Borek Recipe from Food Network
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I became a fan of traditional puddings after receiving an antique ceramic pudding steamer as a present. I've made quite a few and persimmon pudding is hands down...
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Get Blue Cheese Burgers Recipe from Food Network
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This is one of the best biscotti I've ever had. They have a subtle but distinct anise flavor and a crisp but not tooth breaking texture.
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The flavors of sweet potato pie captured in pancake form.
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Get Fettuccine with Broccoli Recipe from Food Network
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Get Chocolate Chip Cookies Recipe from Food Network
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Rich cheesecake, enlivened with eggnog and a gingersnap crust.
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Get Mount Chevrest Recipe from Food Network
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Get Crispy Squid with Garlic, Chile, and Basil Recipe from Food Network
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Tri-colored cupcakes have a layer of chocolate brownie on the bottom, a pink strawberry middle, and vanilla frosting on top.