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cooking.nytimes.com
This recipe is by Melissa Clark and takes 1 hour 10 minutes, plus cooling. Tell us what you think of it at The New York Times - Dining - Food.
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Cocoa plus seeds equals Superman food.
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Get Road to Morocco Lamb with Pine Nut Couscous Recipe from Food Network
cooking.nytimes.com
Even though this cake is packed full of dates, bananas and tahini (also known as tahini paste in Britain), it’s surprisingly soft and light You can serve it warm, if you like, with the tahini cream cheese and bananas alongside, although it’s worth the wait, if you can, for it to cool so that it can be assembled as a cake A note on tahini: We always use tahini from one of the Arabic brands, which tend to be creamy and nutty (as opposed to a Greek or Cypriot tahini, which can be bitter and sticky)
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My friend Kris and I adapted this fantastic recipe from the November 2007 edition of Delicious Magazine in Australia. My all-time favorite recipe and food publication...
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Get Island Fruitcake with Cinnamon-Rum Cream Cheese Icing Recipe from Food Network
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Get Maamoul: Stuffed Date-Orange Cookies Recipe from Food Network
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Warm holiday spices, dark molasses, and sweet dried fruit make this fruitcake a classic.
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This Christmas fruit cake is perfect for your family and friends who can't have gluten and/or dairy.
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Plan to make this fruit cake at least a month in advance. If you like to plan ahead, you can bake an extra cake to store in the freezer for next Christmas.
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Get Sticky Toffee Mini Bundt Cakes Recipe from Food Network