Search Results (1,056 found)
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We're just going to say it: These are even better than Reese's Eggs. 😮
cooking.nytimes.com
Made with extra-virgin olive oil, this challah is especially rich and complex tasting A little bit of grated citrus zest, if you choose to use it, adds a welcome brightness to the soft, slightly sweet loaf, which is also flavored with orange juice (Don't use store-bought orange juice with preservatives; it can inhibit yeast growth
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Crescent roll dough is braided around a savory ham and vegetable filling to make this easy and impressive dish.
cooking.nytimes.com
In this welcome departure from the traditional apple pie, a combination of Anjou and Bosc pears are caramelized in a mixture of pomegranate molasses and butter, then combined with a smaller portion of fresh, uncooked pears The whole glorious mess is then dumped into an all-butter crust and baked until tender The happy result is a pie that's soft and sweet, tangy and toothsome, and oh so good
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Wrapped in crescent dough, these easy mini calzones are filled with chili, bell pepper, bacon, and Cheddar cheese.
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Pastry baked with a savory beef, onion, and cabbage filling. This is a recipe from my friend's aunt. She served it during Oktoberfest.
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Spiced apples, raisins, and prunes are folded into layers of flaky store-bought phyllo for a tempting treat. Honey, which softly sweetens the filling, is offset by a dash of brandy.
cooking.nytimes.com
You can make your own feuille de brick, but it’s one of those products, like burgundy wine and saltine crackers, better left to the professional artisans. Alas, even finding it commercially made can be difficult as well, but it is worth the effort to procure.  Fortunately, it freezes beautifully, so when you find a source, get more than one package and freeze the extra for future use. Thin as a sheet of tracing paper and as transparent, the dough fries up shatteringly crisp, and makes an incomparable borek Everyone at dinner will ask you how you did it.
cooking.nytimes.com
Fennel and spring onions, cooked gently until they begin to caramelize, make a sweet topping for a pizza Fennel is an excellent source of vitamin C and a very good source of fiber, folate and potassium Fennel also contains many phytonutrients, including the flavonoids rutin and quercitin, as well as a compound called anethole, mainly responsible for its anise-y flavor, that may have anti-inflammatory properties.
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Fondant is a rolled sugar paste used to decorate cakes, and is the secret of many cake decorating professionals. This version comes together easily in your mixer and uses gelatin as a binder.
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Refrigerated biscuit dough, ham, Cheddar cheese, and pizza sauce are baked together in these quick and easy, 5-ingredient lunch biscuits.
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Eggplant turns silky when baked until tender. Served with lightly dressed greens or assorted vegetables and hummus, these little pies make a tasty vegetarian dinner.