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cooking.nytimes.com
Here is a recipe that Julia Moskin brought to The Times in 2010, from Esa Yonn-Brown at the Butter Love Bakeshop in San Francisco, with a crust so lumpy with butter that it would never pass inspection in a professional kitchen With its caramelized filling of butter and brown sugar, her butter pie belongs to the same gooey tradition as sugar pie, chess pie, shoofly pie and, in recent years, the Crack Pie served by Christina Tosi of the Momofuku restaurant empire.
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Get Dutch Baby with Cranberry-Orange Compote Recipe from Food Network
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Simple, elegant chocolatey dessert. Make it ahead, refrigerate, and remove 30 minutes before serving. You can play with this—use almonds/almond extract...
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Get Strawberry Shortcakes, Deconstructed Recipe from Food Network
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This classic 7-layer salad, made with peas, Cheddar cheese, hard-boiled eggs, and bacon, is always a hit at potlucks and get-togethers.
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Get Caramelized Sourdough French Toast Recipe from Food Network
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Funfetti fans, this is way better than birthday cake.
cooking.nytimes.com
Honey, lemon zest and poppy seeds are stirred into a batter enriched with Greek yogurt elevating the pancake from typical to terrific With a scoop of ice cream, these could more than pass for dessert.
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Get Popovers with Roast Beef and Horseradish Recipe from Food Network
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Cheesecake just got a groovy upgrade.
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I made these for a friend at school, he requested the flavors and I had fun with them. I frosted these with orange clove buttercream, which you can find the...
cooking.nytimes.com
This comforting kugel tastes much richer than it is, and it is certainly lighter than a traditional kugel (though it is not a low-calorie dessert) I’ve made this with Golden Delicious apples and with tarter varieties like Pink Lady; I liked it both ways.