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cooking.nytimes.com
Marian Burros brought this cake to The Times in 1988, but election cakes are part of a rich tradition that predates the Republic In May 1771, Ezekiel Williams submitted a bill to the Connecticut General Assembly for the cost of making the "cake for the election." Connecticut elections were held in early spring, and representatives gathered in the capital in May for the vote count These Hartford election cakes were made to serve out-of-town lodgers
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A comforting Indian spinach dal recipe of yellow split peas and spinach flavored with butter infused with cumin, turmeric, garlic, ginger, and serrano chile.
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This favorite candy gets a hearty update with almonds, cashews, pumpkin seeds and sesame seeds.
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Phyllo dough and frozen spinach makes this Greek-inspired dish a breeze.
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Dark chocolate creates a beautiful marbled effect in this moist banana bread made with Greek yogurt and less sugar than most quick breads.
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Dutch babies can be made grain-free with the use of chestnut flour, arrowroot, and coconut milk, creating a quick and easy breakfast dish.
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Condensed milk, sugar, cashew nuts, and butter combine to make this fudge-type toffee, a treat enjoyed in Sri Lanka on special occasions.
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Get Cinnamon Roll Bread Pudding Recipe from Food Network
cooking.nytimes.com
This recipe is by Dena Kleiman and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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There—we said it.
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Sugar cookies are the easy pie dough you've never made.
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Chocolate and raspberry, two great flavors paired in one cocktail, create a delicious taste in this dessert-like drink.