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Get Yogurt Sponge Cake with Fall Berry Compote Recipe from Food Network
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A classic berry tart is a perfect way to showcase your farmers’ market bounty, but it’s also kind of staid and dull, offering up visions of a vicar’s tea with an old aunt But here, you’ll infuse the pastry cream with rose petals and sweeten the crust with almonds, giving a sexy twist to an old standby For those with green thumbs, here’s a different way to showcase your most fragrant roses, free of pesticides and redolent of summer in the garden.
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This works great as an appetizer or salad. Have your guests stuff the figs while you wash the greens. Then roast them and serve warm.
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Get Broken Heart Chocolate Cake Recipe from Food Network
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English treacle (molasses) scones are a tasty breakfast treat. Serve with marmalade or jelly.
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An easy Thai chicken larb recipe with Sriracha, lime, and green beans from Jon Shook and Vinny Dotolo for Plated.
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This recipe is by Rena Coyle and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This dish is loosely based on one that René Redzepi makes at his Copenhagen restaurant, Noma, using Nordic herbs instead of cilantro and pickled vegetables in place of citrus.
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French toast slices are filled with bacon, turkey, ham, and provolone cheese in this mashup version of Monte Cristo sandwich.
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Swap bottled buffalo sauce for this sweet-and-spicy wing sauce.
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Blend almond milk, oats, strawberries, and yogurt together to make this recipe for a fast and filling strawberry oatmeal breakfast smoothie.
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Apples and cranberries and baked under a sweet oat topping for a lighter version of apple cobbler.