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cooking.nytimes.com
Called the "new deli" crumb cake at Zingerman’s in Ann Arbor, Mich., this incredibly moist sour cream cake has a traditionally nubby topping speckled with coconut It's also gently warmed with the Indian spices that make a cup of chai so irresistible: ginger, cardamom and cloves The recipe comes from the deli's long-awaited cookbook, "Zingerman's Bakehouse," by head bakers Amy Emberling and Frank Carollo.
cooking.nytimes.com
This recipe is by Florence Fabricant and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A creamy, chocolatey filling is surrounded by an oatmeal-pretzel crust and topped with a decadent ganache in this mouthwatering cheesecake.
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Fried okra pieces top this hearty, comforting ground beef and bean chili that's easy to prepare and sure to satisfy the whole family.
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This easy recipe for a moist carrot cake is packed with carrots and warm spices, and topped with a thick layer of cream cheese frosting and toasted walnuts.
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Get Sunny's BBQ Buffalo Chicken on Texas Toast Recipe from Food Network
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Get Giant Chocolate-Peanut Butter Cookie Cake Recipe from Food Network
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A classic apple upside-down cake with bourbon whipped cream.
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Get Orange Sweet Rolls Recipe from Food Network
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Get Chicken and Black Bean Tostadas Recipe from Food Network
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These dinner bowls will spice up your Tuesday night.
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These mini pumpkin whoopie pies make an ideal holiday treat.