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cooking.nytimes.com
The year: 1983 The place: Williamsburg, Va., where representatives from across the globe — and “some of the biggest and brightest names on the American culinary scene” — gathered The Times’s own Craig Claiborne planned the menus; Paul Prudhomme, Wolfgang Puck and Zarela Martinez cooked; and Maida Heatter provided dessert
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Get S'Mores Gooey Butter Cake Recipe from Food Network
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Get Peaches 'N Cream Cheesecake Cupcakes Recipe from Food Network
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This recipe is from an Italian friend of mine and they are so good!
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Cakey on the outside and fudgy in the middle, this easy brownie recipe really is the best! Done in an hour.
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Get Cinnamon Chip, Cranberry and Pecan Cookies Recipe from Food Network
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A recipe for chocolate cookies filled with a creamy peppermint-candy-studded buttercream filling.
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A cream cheese and pineapple filling is spread in the bottom of an unbaked pie shell, then sprinkled with pecans which are covered with a mixture of corn syrup, sugar and eggs in this layered fruit and nut dessert.
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Get Confetti Gooey Butter Cake Recipe from Food Network
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A custard made with ground pecans and cooked in a double boiler. The filling is poured into a baked pie shell, covered with meringue, and baked to a delicate golden brown,
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An easy keto raspberry cheesecake that only has 8 ingredients and is sweetened with erythritol - this delicious low-carb dessert will delight your guests.
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Get Red Velvet Whoopie Pies with Chocolate Cream Cheese Filling Recipe from Food Network