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cooking.nytimes.com
Christina Tosi, the pastry chef and an owner of Momofuku Milk Bar, sits near the beating heart of David Chang’s eclectic and innovative Momofuku restaurant empire Off the clock, though, her cooking runs to inspired simplicity, as in this simple, tangy, slightly-caramelized at the edges slow-cooker cake, a version of which appears in her cookbook from Clarkson Potter, “Milk Bar Life.” Slow-cooker recipes invariably tell you to make something at night and enjoy them in the morning, or to make them in the morning and eat them after work That only works if you don’t sleep much, or have a part-time job
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This trifle is a showstopper, it looks so good and the taste is wonderful. I love the combination of strawberries and rhubarb, it just screams summer.
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Get Cherry Pistachio Fudge Pops Recipe from Food Network
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A homemade energy bar with dates, figs, almonds, and brown rice cereal.
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Get Almond Cookie Ice Cream Sandwiches Recipe from Food Network
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Get Ricotta Orange Pound Cake with Strawberries Recipe from Food Network
cooking.nytimes.com
For many Cubans, flan is a birthright This version comes from Margarita Velasco, who left Cuba for America when she was 10 She got it from a relative who for years made it when Ms
www.delish.com
No flour, no problem. We've got something even better.
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Peanut butter and Oreos may be the world's greatest combination.
www.allrecipes.com
The pastry for these tarts is sweet and buttery and will melt in your mouth. This recipe makes 16 tart shells that are filled with a sweet mixture of apple, walnut and apricot jam. The edges of the dough are pulled up and over each tart and sealed before baking.
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Get Rugelach Recipe from Food Network
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This recipe for strawberries and blueberries covered with a crunchy almond topping bakes right in its own single-serving jar and makes a fun picnic dessert.