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Pâte à choux, aka cream puff dough, is a baker’s putty, the mixture that becomes the cream puff as well as éclairs, beignets, churros, croquembouches, gâteaux St Honoré and tens more desserts The dough is cooked before it’s baked, and it's a quick-change artist – a lump when it goes into the oven, it emerges golden, ping-pong-ball light, a couple or three times its size and smelling of warm butter and eggs. It's simple to master, and it lends itself to tweaks and endless embellishments
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Get Pecan Sandies Recipe from Food Network
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Inspired by Persian lamb stews, Chef Travis Lett's recipe for slow-cooked lamb shoulder is full of the bright flavors of tarragon, dill, mint, chives, and parsley...
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Just in time for Sunday morning! A simple coffee cake is whipped together by first making a crumb mixture, and then stirring in milk and egg. It gets covered with a streusel topping and baked.
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A delightful pound cake with fresh blueberries baked in. You may substitute frozen blueberries when they're not in season.
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Love the pretty Peeps®, but would rather eat a lemon bar? No problem, thanks to this delicious recipe for lemon bar Peeps®!
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Moist and tender, this cake has a great blueberry flavor with a hint of cinnamon.
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Rhubarb filling baked in a pie crust with meringue on top. This excellent dessert is made in an 9 inch square pan.
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These Swedish-style wafer cookies are very tasty and easy to prepare.
Ingredients: butter, sugar, egg, flour
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An extra spicy apple pie that uses every spice in the cabinet - cinnamon, nutmeg, coriander, allspice, and cloves.
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Get Eggs Benedict with Chipotle Hollandaise Recipe from Food Network
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Here's a tried and true recipe that we teach at the De La Tierra cooking school in Oaxaca. As we try to teach the history of the cuisine as well as the dish itself...