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cooking.nytimes.com
Bundt cakes are classic showstoppers — big, lofty and usually dressed in elegant drizzles and drips of glaze Here, a dense, moist cake full of warm fall spices and pumpkin purée is encased in a layer of rich, nutty brown-butter maple glaze Feel free to make it a day before you plan to serve it: This cake keeps well at room temperature, and you might think it's even better on the second day
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Get Dark Chocolate Cake with Coconut-Peanut Butter Italian Buttercream Recipe from Food Network
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Gabriel Rucker of Le Pigeon in Portland, Oregon, uses nutty brown butter instead of oil in a warm vinaigrette for a summer vegetable salad.
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Get Chocolate and Espresso Layer Cake with Peanut Butter Icing Recipe from Food Network
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Get Shrimp and Beef Skewers with Soy and Scallion Butter Recipe from Food Network
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A four layer cake, filled with lemon curd and covered with lemon frosting.
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If you've never tried grilling broccoli, you are definitely missing out: The vegetable becomes tender and deliciously charred.
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Get Mussels and Clams with Sizzling Brown Butter and Capers Recipe from Food Network
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Get "Lomi" Style Salmon Tartare with Lilikoi Brown Butter Vinaigrette Recipe from Food Network
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Get Herbed Pork Paillards with Sundried Tomato Butter and Asparagus Recipe from Food Network
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Get Sweet Potato Gnocchi with Maple Cinnamon Sage Brown Butter Recipe from Food Network
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Get Spinach Fettuccine with Clam-Butter Sauce and Diced Tomatoes Recipe from Food Network