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cooking.nytimes.com
This recipe is by Joanna Pruess and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
When the chef Danielle Oron was growing up in the New Jersey suburbs, she knew that her Israeli family’s habits of dousing vanilla ice cream with tahini and spreading halvah on toast would be considered odd Sesame has long been shunned in American desserts, but its addition to a confection can add a nutty, salty undertone, and sesame desserts are now popping up all over the place These chocolate chip cookies, developed by Ms
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This is the most Argentinian of cakes, loved by kids and adults alike, present in almost every birthday party or special occasion as it is really easy to make...
cooking.nytimes.com
Swati Saha of New York uses a standard pie dish to make a savory tart of Kuri squash, mushrooms and kale, topped with grated asiago cheese to taste Not only does it make an attractive main course that holds its own at the center of the table, the rosemary-infused crust offers a pleasing burst of flavor with every bite.
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Sweet macerated strawberries and tart lemon are a winning combination in these strawberry lemonade cupcakes. It's a perfect dessert recipe for any summer holiday or party.
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Get Tiramisu "Cup"cakes Recipe from Food Network
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Get Rainbow Cupcakes Recipe from Food Network
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Get Flour's Famous Sticky Buns Recipe from Food Network
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Get Old School Sugar Cookies Recipe from Food Network
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These coconut cupcakes with curry lemon curd and a sweet basil cream topping are regal enough for a queen! They take time to create, but the end result is worth it.