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cooking.nytimes.com
Here is an intensely buttery, crispy-crust pie that exudes loads of syrupy cherry nectar when you plunge in the knife In a quirk of pie-making tradition, open-faced pies, like custards, chocolate cream or pumpkin chiffon, get the best crust — pre-baked shells that are flaky, crisp and golden But fruit pies, baked with raw dough that is often pale and soggy, get short shrift
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Jaws will drop when you slice into this this show-stopping cake.
cooking.nytimes.com
This recipe, adapted from “Sara Moulton’s Everyday Family Dinners,” came to The Times in 2010 as part of a Pete Wells column on redefining the mise en place Ms Moulton uses downtime in the cooking process to an advantage: She instructs you to chop the onion and shuck the corn as the edamame cooks
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Southern and Southwestern ingredients unite in this sustaining meal of beans, peppers, and tomatoes over the best grits you will ever eat. If you don't have the quick-cooking variety, use regular and follow the instructions on the package.
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Get "Dixie Polenta" (I.e., Creamy Roasted Garlic Grits) Recipe from Food Network
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Get Kona Coffee BBQ Shrimp and Coconut Grits Recipe from Food Network
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Get Creamy Grits with Tomato Gravy and Greens Recipe from Food Network
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Fresh sweet corn and spicy radishes take center stage in this Southwestern-style salad.
www.allrecipes.com
Instant vanilla pudding, condensed milk, lemon juice and amaretto are the distinctive ingredients in this banana pudding.
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Emily Kaiser devised this simple, fail-safe recipe while living in Oakland, California, with two excessively productive Meyer lemon trees. Likely a cross between an orange and a lemon, the Meyer lemon give this sweet-tart marmalade a bright citrus flavor.
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Get Chocolate Pudding Recipe from Food Network