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Very easy recipe to make, and a wonderful twist to an ordinary perogy. These cheese filled perogies taste great just boiled or fried with a little butter. Eat them with sour cream and you will have a wonderful dinner. You can easily double or triple the recipe and place extras in the freezer.
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If the classic fruit tart is a well-heeled matron, a crostata is a lusty peasant girl Pressed into a fluted mold for form and discipline Not likely
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The sablé is a sweet shortbread that’s buttery and noticeably salty In this version, the dough is purposely very soft (it’s too soft to roll and cut for cookies) so that it can be patted and pressed into a tart pan, baked, and used as the base of a beautiful berry dessert You can spread the galette with lemon curd and top it with sliced strawberries or whole raspberries, but it is equally good with whipped cream or ice cream in place of the curd
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Get Candy Corn Parfait Recipe from Food Network
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Get Easy Citrus Tart Recipe from Food Network
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This Mexican-inspired twist on lasagna made with corn tortillas, cottage cheese, and enchilada sauce is perfect for dinner or potlucks.
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Simply delicious! Fresh shredded potatoes and onions make the difference in this breakfast casserole.
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These desserts are made from pound cake shaped to resemble an egg white, then scooped out and filled with a lemon-curd "yolk." These cakes can be made in advance and stored in the freezer.
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Basbousa cake is a not-too-sweet semolina confection soaked in lime syrup, often hawked on the streets of Egypt.
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Sliced red potatoes are layered with mayonnaise, green onions, and cottage cheese and chilled overnight for an easy and unusual potato salad.
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Get Lemony Sunshine Cupcakes Recipe from Food Network
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This recipe is by Robert Farrar Capon and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.