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Baked in a brown paper bag, this Dutch apple pie is so easy and so delicious.
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Savory pies and tarts are go-to dishes at Thanksgiving They can be made well in advance and they make a great main course for guests who are not eating turkey We chose this recipe from Kathy Patalsky, a vegan blogger in Los Angeles, to represent the savory pie in our Vegetarian Thanksgiving series
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Cheesecake and lemon meringue pie come together in this decadent lemon meringue cheesecake dessert that will impress all of your guests.
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This is a perfect steak. I use tenderloins but any cut you like will work fine. It has a tangy sweet crust and then a rich port wine and cranberry glaze. I...
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Get B and W Chocolate-Dipped Shortbread Cookies Recipe from Food Network
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Ottolenghi's Middle Eastern spin on millionaire's shortbread replaces the sweet and sometimes cloying caramel and milk chocolate with the nuttier and pleasantly...
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Cauliflower and ground flax seeds make a delicious gluten-free pizza crust topped with a creamy coconutmilk and garlic sauce.
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A very thick summer pie with so much fruit that it bakes in an extra-deep pie pan.
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All you 'll need to make this lovely pie is a quart of your favorite ice cream, a baked graham cracker crust and a great ice cream scoop. If you want to get a bit fancy, you can choose three different flavors of ice cream and layer them in the crust. Or you can sprinkle honey-roasted peanuts into the ice cream and pour fudge sauce over it all.
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Everyone in the family will enjoy this easy Margherita-style pizza, which uses an herbed cream base instead of the usual tomato sauce for a fun twist.
cooking.nytimes.com
This is a classic bacon and egg quiche in the Alsatian manner (cheese or stewed onions are sometimes added, though not traditional) It is baked in a nine-and-a-half-inch fluted French tart pan, the sort with the removable bottom The resulting quiche, as opposed to those baked in a deeper pie pan, stands only one inch high, and their relatively short baking time ensures a creamy, unctuous texture.
Ingredients: crust, eggs, milk, salt, nutmeg, lardons, gruy
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This recipe is by Dorie Greenspan and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.