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www.delish.com
This extraordinary dessert, made with crisp chocolate-hazelnut meringue and whipped cream, is simple to make. Make sure to freeze the cake, cut it with a serrated knife and let it return to room temperature before serving.
www.allrecipes.com
These buttery, nutty-tasting shortbread cookies are cut out into holiday shapes, and decorated with colored frosting and edible glitter to make your cookie tray festive.
www.foodnetwork.com
Get French Nougatine Recipe from Food Network
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A vanilla custard filling is poured into a graham cracker crust, topped with almond-flavored meringue, and sprinkled with graham cracker crumbs. It's then popped into a hot oven just until the meringue peaks are golden.
www.allrecipes.com
An almond meal crust encases a cheese filling topped with spiced apples and slivered almonds in this delicious Danish. Refrigerate it overnight and serve it for brunch.
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Made with coconut flour, cranberries, and jalapeño, these pseudo cornbread muffins would make a great addition to a Thanksgiving table.
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Get Low Carb Cannoli Parfaits Recipe from Food Network
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A recipe for lemon pound cake has been handed down through a family as an Easter tradition. The tender, moist cake is full of chopped walnuts, and a hint of almond flavor adds richness.
www.chowhound.com
This easy, healthy-ish take on a blueberry smash cake is sure to impress and perfect to make during spring and summer. Made with whole wheat flour and no refined...
www.allrecipes.com
An easy, date-filled cookie that's a big hit with my family all year 'round!
cooking.nytimes.com
The cookbook author and culinary historian Jessica B Harris adapted this recipe from a meal she once had in the South of France at the home of James Baldwin, and it appears in her 2017 memoir, "My Soul Looks Back." It's a simple Provençal soup — French country cooking at its best — made with whatever vegetables are in season and brightened with generous spoonfuls of green pesto You could use a vegetable stock or a light chicken stock instead of water, if you happen to have one, but there's no need: A good dollop of pesto will deliver a bright, garlicky flavor that permeates every bite.