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Traditional English scones are barely sweet — they are usually eaten with sweet jam and clotted cream — and they are lighter, flakier and tastier than their American counterparts You can make the dough in the food processor (do not overprocess), but if you’re willing to incorporate the butter by hand it is of course fine to do it in a bowl You’re looking for a slightly sticky but not messy dough; start with a half cup of cream and increase it as needed
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These simple little appetizers are best when the ingredients are super fresh.
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Everyone's favorite pie just got a whole lot easier to make!
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Get Gnocchi With Brown Butter and Sage Recipe from Food Network
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A decadent and boozy holiday icon.
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You can use gyoza wrappers instead of making dumpling dough.
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Get Crispy Chocolate Chip Cookies Recipe from Food Network
cooking.nytimes.com
This recipe is by Dena Kleiman and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A French cake that's more forgiving than madeleines and versatile to boot.
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Get Apple Ring Pies Recipe from Food Network
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Get Witch Finger Cookies Recipe from Food Network
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This Chinese restaurant-style corn soup with egg threads is enriched and thickened with butter and a little flour, and flavored with a hint of nutmeg.