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Lambic and dried cherries are high notes in this deconstruction of the classic German dessert.
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Get Whoopie Pies Recipe from Food Network
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This magnificent version of the popular banana-pineapple-pecan cake developed by Southern Living magazine in 1978 is adapted from the chef Ashley Christensen's cookbook, "Poole's: Recipes from a Modern Diner." It is a Thanksgiving-worthy dessert for the pie averse: a supremely moist, dense cake crowded with sweet potato, roasted bananas, pineapple, currants and green peanuts (if you live north of the Mason-Dixon line, the plain, roasted variety work just fine) A lightly sweet, butter-cream cheese frosting finishes it off Set aside a solid afternoon for this project cake, as you have to roast the bananas and grate the sweet potato, and the assembly takes some patience and agility — but it is well worth the toil
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A German chocolate cake recipe made with layers of sweet chocolate cake, toasted coconut, and nuts topped with a light vanilla buttercream.
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This crab Benedict recipe tops buttery, flaky, lemon-chive drop biscuits with lump crabmeat, poached eggs, and a rich hollandaise sauce.
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Get Green Herb Pancakes with Ricotta and Red Chile Oil Recipe from Food Network
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Get Chocolate Stout Cupcakes with Gingerbread-Spice Swiss Buttercream Recipe from Food Network
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Get Beatty's Chocolate Cake Recipe from Food Network
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Get Garam Masala-Chocolate Gingerbread Recipe from Food Network
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Get Rack of Pork with Pear-Apple Compote Recipe from Food Network
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Porc aux pruneaux, which is a classic, is by no means fancy, and it is always much more old-fashioned bistro or grandmotherly than high end Simply put, it is a pork roast with red-wine-soused prunes Hardly elegant, although it doesn’t have to be heavy either
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Get Turkey Milanese with Sauteed Haricots Verts and Butternut Squash Recipe from Food Network