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cooking.nytimes.com
I have always had an aversion to the stir-fry For me it has seemed a technique that sounds easier than it is Everyone is always impressed that a stir-fried dish takes so little time to cook, but I saw endless chopping followed by frenzied last-minute activity at the stove that I felt unsuited for
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Prepare to go bananas for this DIY ice cream.
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This dessert recipe came from a friend from England. It is delicious and elegant looking layered in a trifle bowl or individual dessert glasses.
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Made with French bread and fresh peaches, this rich and creamy bread pudding is topped with a warm rum-caramel sauce.
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The spelt flour in these chocolate brownies provides a rich, nutty flavor.
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This is a substantial yet tender spice cake that's flavorful enough to serve unadorned. For my gingerbread variation, consider bringing along a jar of lemon curd.
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If you love German chocolate cake, then you 'll love this pie. The rich chocolate filling is cooked first and then poured into a baked pie shell. The thick coconut and pecan frosting is spooned on, and then this luscious pie is chilled until ready to serve.
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Dark chocolate cake layers are filled with cherry pie filling spiked with cherry liqueur. If using this recipe to make a 9x13 inch cake, increase the baking time to 40 minutes.
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This creamy coconut milk rice pudding is a warm and comforting treat that is nicely spiced and loaded with tasty fruit.