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This frosting gives our coffee addiction a whole new meaning.
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Tart Granny Smith apple crumble has a contrasting sweet caramel layer, made from boiled sweetened condensed milk, below the buttery, crunchy oat topping.
cooking.nytimes.com
When the chef Tony Maws’s grandparents died, he decided to start having Passover Seder at his restaurant, Craigie on Main in Cambridge, Mass This short rib recipe, brought to The Times in 2011, was among the dishes he served, both to his family (on the first night) and his diners (on the second and third nights) It’s a Sephardic take on his grandmother’s tsimmes and brisket, prepared a day in advance and refrigerated to let the flavors meld and the fat float to the top to be skimmed
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Brown sugar and cinnamon add depth to this moist, sweet banana bread.
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Get Breakfast Ricotta with Berries & Maple Syrup Recipe from Food Network
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Get Fig and Almond Tart Recipe from Food Network
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These no bake, high-protein, high-fiber bars are based upon Melissa Diane Smith’s recipe for Amaretto Protein Bars in her book Going Against the Grain and are...
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Put leftover egg yolks to good use by baking this recipe for citrus egg yolk cookies.
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Oatmeal made in the rice cooker is simple to prepare and is ready in about 20 minutes!
Ingredients: oats, water, milk, honey, sugar, vanilla, salt
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A great cheesecake made with ricotta cheese AND cream cheese!
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Buttery crescent-shaped cookies (Kipferl) are made with almond meal and rolled in vanilla sugar in this festive German cookie recipe.
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Get Chocolate-Almond Butter Fudge Sauce Recipe from Food Network