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The perfect cross between a berry muffin and a jelly doughnut—minus the dairy.
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A recipe for Italian Rainbow Cookies
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Lightly spiced, jam-filled butter cookies.
cooking.nytimes.com
This recipe is by Celia Barbour and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Biscuit Glace of Raspberries (a Ma Facon) Recipe from Food Network
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Get Coconut Cream Stuffed French Toast Recipe from Food Network
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Get New York Cheesecake Cupcakes Recipe from Food Network
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Get Lobster and Asparagus Soft Cooked Eggs with Oyster Cava Cream (Revuelto de Langosta) Recipe from Food Network
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Get Plum Tart with Almond Pastry Crust Recipe from Food Network
cooking.nytimes.com
Here is an excellent project recipe that Christine Muhlke, then an editor and columnist at The New York Times Magazine, brought to us in a 2007 profile of the cookbook writer Gail Monaghan, who adapted it from a cookbook written by the Vicomte de Mauduit in 1933 It is infinitely more chic and cosmopolitan than most Neapolitan cakes, with no cartoon hue or bulk.
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Get Pavlova Fruit Tart Recipe from Food Network