Search Results (2,125 found)
cooking.nytimes.com
A classic berry tart is a perfect way to showcase your farmers’ market bounty, but it’s also kind of staid and dull, offering up visions of a vicar’s tea with an old aunt But here, you’ll infuse the pastry cream with rose petals and sweeten the crust with almonds, giving a sexy twist to an old standby For those with green thumbs, here’s a different way to showcase your most fragrant roses, free of pesticides and redolent of summer in the garden.
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This tasty pear pie is a change of pace from other fruit pies with the filling made of sour cream and pear slices that are topped with a layer of streusel.
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This old-fashioned recipe features a light mousse made from dried plums. Top with whipped cream before serving, if desired.
www.delish.com
Using a slightly tart apple, like a Granny Smith or Pink Lady, is key to this frozen-yogurt sundae; sautéing brings out the fruit's sweetness.
cooking.nytimes.com
This recipe came to The Times from Diana Scott-Sho of the Luscious Little Dessert Company in Yonkers A picture of this pie prompted many an email from readers asking where they could get the recipe What sets this pie apart from the usual summer berry is twofold
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Get Salmon and Dill Chowder with Pastry Crust Recipe from Food Network
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This rich and creamy lemon pie with a flourless crust made with rice cereal makes an elegant dessert for any special occasion.
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Get Slow-Cooker Pumpkin Cheesecake with Gingersnap Crust Recipe from Food Network
cooking.nytimes.com
Like chicken potpie and chicken noodle soup, this dish is all about the traditional flavors of home cooking, but concentrated to the nth degree The chef Barbara Lynch based this easy one-pan dinner on a French dish called poulet en pain — chicken in bread — but she uses a buttery pie crust instead of bread dough The crisp crust with juicy chicken and a fragrant vegetable stuffing is indescribably good and surprisingly easy to pull off
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Get Blueberry-Lemon Pie with a Butter Crust Recipe from Food Network
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When chefs Ken Norris and Jennifer Quist open Riffle NW in Portland, Oregon, this spring, they'll focus on sustainable seafood like line-caught wild chinook salmon. "We use simple crusts so the fish stands out," says Norris.
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This keto-friendly, low-carb pumpkin cheesecake with an almond and pecan crust is a delicious, easy, dessert for holidays, or year-round.