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Champagne sorbet recipe, perfect dessert for the holidays or special occasions.
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cooking.nytimes.com
This recipe is by Alex Witchel and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This pie is thick, gooey and full of pecans with just a hint of chocolate. The unsweetened cocoa powder makes the subtle difference.
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This pretty cake has a surprise inside; cut it open to reveal a butterfly!
cooking.nytimes.com
There are many delicious things you can add to this vanilla ice cream Try berries mashed with sugar, thick dulce de leche or chocolate shards; they should be added to the machine at the very end, once the mixture is already thickened and ready to go into the freezer Or make Earl Grey ice cream by using loose tea (and a teaspoon of vanilla extract) instead of the vanilla bean.
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Flaky sea salt is key to the best-ever caramel corn.
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A sweet honey-flavored butterscotch candy recipe.
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A rich popcorn ball recipe with salted caramel.
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