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cooking.nytimes.com
For me, a dinner party is a chance to try all those recipes that serve as bedside reading For dessert, I dug around my cookbook collection and decided on a Moroccan rice pudding (or roz bil hleeb) from Paula Wolfert, made with almond milk and orange flower water.
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A toaster tart that's part fast-food-chain apple pie and part Pop-Tart.
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Prepared sweet roll dough and colorful frostings speed up the cake-baking process for a Mardi Gras King Cake. A small plastic baby inserted into the side of the cake will bring good luck in the coming year to whoever discovers it in their slice.
Ingredients: dough, creamy, milk, food coloring
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Get Danish with Goat Cheese and Pear Filling Recipe from Food Network
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Chiles en nogada is a traditional Mexican dish from Puebla where poblano chiles are stuffed with ground pork and fruit with a walnut sauce.
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Because one giant cinnamon roll is obviously better than one regular sized cinnamon roll.
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Store-bought puff pastry = best cherry pie shortcut ever.
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This straightforward recipe shows you how to turn a gallon of whole milk into creamy, delicious mozzarella cheese kneaded from scratch.
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Silken tofu and almond milk are blended until creamy in this vegan matcha green tea ice cream you can enjoy if you're lactose intolerant.
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A very coconutty and chewy Flilipino rice flour dessert. Traditionally, this is baked in banana leaves.
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These delicate little green cookies are made with pistachio nuts, pistachio pudding mix, and avocado for the perfect St. Patrick's day treat.
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A classic Southern banana pudding pie recipe, made with fresh bananas, a cooked custard, and vanilla wafer cookies, under a meringue topping.