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Let the aromatic blend of cinnamon, coriander, feta, and lamb transport you to the Medieval Middle East with this savory roast of stuffed lamb.
cooking.nytimes.com
This beautiful plum tart, adapted from the pastry chef Alex Levin of Osteria Morini in Washington, brings together a sablé butter crust flavored with vanilla bean; colorful, juicy plum slices; and an almond cream filling with a lovely flavor that complements the fruit Using confectioners' sugar in the crust gives you a texture that is finer and smoother than if you use granulated sugar And the sugar in the crust and filling removes the need to sweeten the plums (which in turn means the fruit juices won't leach into the dough) — though you'll want to sprinkle a little turbinado sugar over the top for added crunch.
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Get Carrot Cake Recipe from Food Network
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Here is a good recipe for chocolate chip cookies with crisp rice cereal cookies.
cooking.nytimes.com
This recipe is by Florence Fabricant and takes 25 minutes plus 2 1/2 to 5 1/2 hours for rising.. Tell us what you think of it at The New York Times - Dining - Food.
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This is a basic white yeast dough that can fill many needs: dinner rolls, a base for focaccia or sweet buns, or even a standard loaf of bread.
Ingredients: yeast, water, sugar, salt, vegetable oil, flour
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Get Prune Cake with Buttermilk Topping Recipe from Food Network
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A simple version of Irish soda bread with raisins is baked in a cast iron skillet. This is a vintage recipe handed down through the family.
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This consommé célestine recipe uses a classic French method to create clear chicken stock that is garnished with herbed crêpe ribbons.
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Oats are simmered with saffron and cardamom in this savory porridge that is ready in less than 30 minutes and can be breakfast or dinner.
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Fact: The cauliflower cancels out the cheesiness—and the bacon.
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French lace cookies made with finely chopped almonds, candied orange peel, and chocolate.