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cooking.nytimes.com
Chocolate-rum mousse, which ran in The Times in 1966, was a remarkably efficient recipe in two distinct ways First, it invoked nearly every food trend of its moment: chocolate desserts were an exotic new fix; any respectable grown-up dessert contained rum; mousse suggested that you understood French cooking, or at least pretended to; two cups of cream was de rigueur; and the recipe assumed you owned one of the kitchen’s latest appliances, the home blender Second, the newfangled blender actually did make the recipe a wonder of efficiency: all you had to do was layer the ingredients and blend, and a dinner-party mousse was yours.
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Brioche French toast, pan-fried and then finished in the oven, is topped with browned butter and maple syrup in this decadent brunch dish.
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Get Movie Theater Candy Sundae Bar with Hot Fudge and Caramel Sauces Recipe from Food Network
cooking.nytimes.com
This is your grandma’s puddin’ pie, only it’s vegan — a smooth, cool and creamy pudding in a classic graham cracker shell To make life even easier, you can use a store-bought crust For added grandma love, serve with vegan whipped cream and shaved chocolate
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This beer cocktail recipe tastes like a sweet vanilla soda crossed with malty stout and featuring a ginger twist.
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Assuming you've got the baby part covered, this recipe breaks down every step for making a festive Mardi Gras king cake complete with a special pecan filling.
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Get Baked Grapefruit Recipe from Food Network
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A blueberry coffeecake with a ricotta cheese topping. Reminiscent of cheesecake, this recipe was in my maternal grandmother's collection. Origin is unknown.
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Get Gingerbread Cookies Recipe from Food Network
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Get Muesli Parfaits Recipe from Food Network
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A blueberry and banana smoothie is topped with coconut and almonds in this quick and easy blueberry smoothie bowl recipe.