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cooking.nytimes.com
A moist lemon cake sits atop a delicate custard in this recipe, adapted from Ian Knauer’s book “The Farm.” The magic is in the cooking: Setting a 8-inch baking dish in a roasting pan filled halfway with water allows the custard to form while the top bakes It’s an excellent party dish, warm and just out of the oven But it’s equally as good out of the fridge, its flavors melded and mellowed.
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Get Elsa's Brownies Recipe from Food Network
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These versatile cake balls, now made healthier with natural shortening, organic cake mix, and real chocolate make great gifts.
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You will not miss the hash browns.
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This is by far one of the best ways we've used box cake mix to date.
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Warm from the oven, these brownies are a chewy, gooey treat. When refrigerated, they cut into neat bars and will keep, tightly covered, about a week.
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Get French Toast Bread Pudding Recipe from Food Network
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Get Coffee Brownies Recipe from Food Network
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For this classic French dessert, Alix de Montille swapped in raspberries for the traditional cherries to better pair with Jean-Marc Roulot's new raspberry eau-de-vie, La Framboise du Roulot.
Ingredients: flour, sugar, eggs, butter, lemon, milk, raspberries
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"When I was a kid, my mom fried zucchini fritters when I got home from school; I would steal a couple while they were still hot," says Didem Senol.
cooking.nytimes.com
This recipe is by Pierre Franey and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A soufflé only sounds fancy: This rich and creamy potato-based one will blow your mind.