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Sesame seeds and almonds cover a caramel-coated sour apple, while marzipan hides inside.
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Brownielike toffee-nut cookies sandwiched around chocolate ice cream.
cooking.nytimes.com
This recipe is a more sophisticated (and boozier) version of one found in Maida Heatter's "Book of Great Chocolate Desserts.” The cake is rich, dense and full of chocolate, with a spicy, peppery, burnt caramel tang.
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This recipe is by Enid Nemy and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Ciabatta Stuffing with Chestnuts and Pancetta Recipe from Food Network
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Steak-frites, goin' up on a weeknight.
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Give strawberry pie a tropical twist by adding a fresh mango puree baked in a prepared pie crust. Topped with a cinnamon-nutmeg crumb crust, it's fast and easy.
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A classic cheese grits recipe. The grits combine with milk, cheddar cheese, and eggs, then bake until done.
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For the chef Michel Richard, using less butter and cream requires making deft use of sauces For these chops, a rich chicken stock is lightened by the addition of baby peas and spinach.
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This belly warming soup is perfect for a blustery, cold day. Cabbage, celery, and tomatoes add lots of flavor to this hearty bean soup.
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Mashed sweet potatoes, black beans, and Cheddar cheese are sandwiched between two tortillas for a tasty vegetarian appetizer that even meat-eaters will like.