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This version of the childhood favorite was developed by the gang at America's Test Kitchen and originally published in Cook's Illustrated magazine back in 1998 We brought it to The Times when we profiled Christopher Kimball, then the grand poobah of America's Test Kitchen, in 2009 It calls for extra crunchy peanut butter, plus a full cup of roasted salted peanuts, which results in a super crunchy and delightfully salty-sweet treat.
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An easy recipe for a sour cream–banana quick bread.
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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My Cranberry Bread recipe is the zippiest I've made—thanks to an extra dollop of this special ingredient! And it's not just for Thanksgiving anymore. I...
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This recipe for pumpkin spice cupcakes is loaded with pumpkin and warm spices and can be topped with pumpkin–cream cheese frosting.
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Get Zucchini Bread Recipe from Food Network
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This throw together” fruit cake might not cut the mustard against some of the more decadent fruit cakes, but is scrumptious nonetheless. I offer it to you as...
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Get Choco-Chunky Banana Bread Recipe from Food Network
cooking.nytimes.com
Delicious on its own or as the base for a stuffing, this rich, moist cornbread is inspired by a Basque recipe that's been altered to resemble American cornbread The pumpkin flavor is very subtle, and honey provides a hint of sweetness.
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Get Zucchini Bread Recipe from Food Network