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cooking.nytimes.com
This chocolate mint tart is wonderfully reminiscent of a giant, elegant peppermint patty, tucked into a chocolate pastry shell The mint flavor is subtle thanks to fresh-mint infused cream that is used both in the white chocolate ganache filling and billowy topping But don’t worry, dark-chocolate lovers: There is plenty here for you, too
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Fresh peaches are spread over a light and tasty gluten-free batter and sprinkled with vanilla sugar in this easy cobbler that serves 2.
cooking.nytimes.com
This recipe is by Julia Reed and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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These crescent-shaped and floral-scented almond cookies are popular all over North Africa, from Morocco to Tunisia. A unique and decadent treat!
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The ideal sweet-and-salty treat to nibble on.
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Dazzle guests with this creamy, cold cauliflower soup.
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A sweet, uncooked pastry filling made with eggs, sugar, butter, water, lemon juice, and potato flour.
Ingredients: butter, sugar, eggs, potato flour, water, lemon
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This is an easy to make but wonderfully delicious treat. We pack them in tins and give as gifts during the holidays. Use your favorite nuts to top the cookies.
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Top Chef Season 6 winner Michael Voltaggio cooks these carrots in carrot juice and a hoppy beer to emphasize their savory depth, not their sweetness.
Ingredients: carrots, carrot juice, beer, sugar, butter
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This buttery lobster tail dish is steamed in orange juice and wine and is ready in under 30 minutes.
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White wedding cake frosting. This is a very good frosting for decorated cakes.
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Toasted coconut and oats mix in a sauce made with honey and peanut butter for these granola bars.