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cooking.nytimes.com
Mississippi mud pies come in all shapes and sizes: No two are exactly alike They can have one layer, or five, and include ice cream or meringue, a flourless cake, nuts, fudge sauce and even brownie This version, inspired by the towering beauty made by Matt Lewis and Renato Poliafito of Baked in Brooklyn and written about in their book, "Baked Explorations," features a graham cracker base, a dense brownie, chocolate custard and whipped cream
cooking.nytimes.com
A slab pie is nothing more than a regular pie writ large Baked in a 9-x-13-inch pan, this pie feeds 24 but is easier to make (and to carry) than 3 separate pies The filling was inspired by an e-mail from Pete Wells, our restaurant critic, who mused about his ideal Thanksgiving dessert; the brown sugar, ginger and rum give it a complex and more autumnal flavor than most apple pies
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Shredded chicken with buffalo sauce and cream cheese, wrapped up in a warm, crunchy wonton.
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French vanilla ice cream lightly coated with Irish cream liqueur, then bathed in hot brewed coffee. A sweet, creamy coffee treat.
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Prickly pear syrup gives this cactus margarita something a little extra in this refreshing Mexican-inspired cocktail.
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This is a quick and easy appetizer. Make it ahead and then spread on lightly toasted baguettes and top with fresh crab and scallions. It is easy and quick...
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Get Vanilla Gelato with Cherry Compote Recipe from Food Network
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This is a dip that tastes just like buffalo chicken wings without the mess! Serve with tortilla chips and celery.
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Transform your leftover ham into a creamy ham and corn chowder for a warm and comforting weeknight meal.
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This recipe makes a sensational stiff and glossy meringue that is baked in a pie shell. It can be filled with pudding, custard, ice cream or fresh fruit. Try spreading the meringue with melted chocolate and pile with whipped cream and fresh strawberries.
cooking.nytimes.com
This drink needs no introduction, and it’s a good reason to have coconut cream, pineapple and maraschino cherries in the fridge Try raising the bar with Italian maraschinos (The New York Times)