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This great cookie recipe was adapted from Martha Stewart Holiday Cookies, 2006.
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Toffee bits, crunchy Chex® cereal, pretzels and pecans are mixed with a chocolate and coffee mixture, then topped with powdered sugar for this special and sweet snack mix.
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These crunchy, bite-size tater tots are a homemade take on a fun childhood classic.
Ingredients: potatoes, chives, thyme, nutmeg
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Warning: This zucchini lasagna gets messy—but it's worth every single bite. (Plus, the zucchini replaces the lasagna noodles, so the cheese doesn't count, right?)
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Whipped coffee is the latest trend in coffees. Try experimenting with different flavors like this version with pumpkin, pumpkin pie spice, and pumpkin syrup.
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.
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Fresh sweet corn and spicy radishes take center stage in this Southwestern-style salad.
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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
cooking.nytimes.com
A salad, modeled on a traditional North African one, that is great for buffets The salad is modeled on a traditional North African salad of oranges, onions and olives I substitute thinly sliced fennel for the onions, and serve it over a bed of steamed couscous