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Get Valerie's Spumoni Recipe from Food Network
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Get Winter Fruit Salad Recipe from Food Network
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In this decadent pie baked in a skillet, fresh peaches are coated in caramel before being topped with a homemade puff pastry crust The trick to controlling the sweetness here is making sure to cook the caramel until it’s very dark brown but not burned You’re looking for the color of an Irish setter: deep brown with a reddish cast
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Ground pistachios give this loaf cake a lovely nutty flavor, green hue and tender crumb It's adapted from the cookbook "Sweeter Off the Vine," by Yossy Arefi, which often incorporates Middle Eastern ingredients in unexpected and appealing ways Top slices of the cake with juicy macerated strawberries and a dollop of whipped cream
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Draining the rhubarb will keep the cake from becoming soggy.
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Rich, slightly salted caramel ice cream with flecks of vanilla.
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This recipe is by Jonathan Reynolds and takes About 3 hours 15 minutes, plus overnight prep. Tell us what you think of it at The New York Times - Dining - Food.
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Cold black bean salad with a bite! It makes a great side dish for any Mexican or Southwestern dish. This recipe has become a healthy favorite in our family. Adjust the amount of serrano pepper to suit your spice tolerance.
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A dessert recipe that's the essence of summer.
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Get Fried Crispy Brain with Marrow Cream Recipe from Food Network
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Making ice cream using a sous vide machine is a complete game changer. Not only do you get perfectly cooked custard without the risk of curdled yolks, it also...
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This is a mock pecan pie, which is quite similar to pecan pie, except that it uses pinto beans instead of pecans.