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Impress your family and friends with this decadent recipe for peanut butter-filled crepes with warm chocolate sauce.
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This recipe is by Moira Hodgson and takes 2 hours 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is a traditional bread pudding in which blended egg and milk are poured over cubes of stale bread and raisins and then baked in a moderate oven.
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Buttery little thumbprint cookies have a refreshing creamy lime-flavored center for a different taste and look on your holiday cookie tray.
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This recipe uses amaretto liqueur. It's a creamy cheesecake with a light almond flavor.
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Milk sweetened with vanilla and sugar is cooked to make a wonderful, versatile cream.
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Fresh blackberries and red wine combine for a refreshing sorbet in this recipe.
Ingredients: sugar, water, red wine
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Kabocha squash with its striped, jade green rind is seeded and steamed before blending with tofu, sugar, cinnamon, vanilla, and soy milk in this vegan version of pumpkin pie.
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This is a fragrant and tasty bread machine recipe.
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A delicious butter pecan cake made from scratch. This is a cake that can be served anytime.
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This recipe is by Suzanne Hamlin and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.