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cooking.nytimes.com
For the most part, the shrimp will tell you when they’re done Certainly they’re ready once they’re pink, though very large shrimp may need an extra minute to cook through To check, slice one in half; if it’s opaque, or even nearly so, season to taste and start eating.
cooking.nytimes.com
This recipe for homemade Oreos came to The Times from the pastry chef Stella Parks, whose trick of rolling out the dough onto cocoa powder gives the cookie a chocolatey boost Using shortening for the cookie cream will lend it a tacky texture, perfect for a cookie-aisle authenticity.
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Get Chiles Rellenos Recipe from Food Network
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This dessert is divine in its simplicity. Rich, tangy buttermilk makes the cake deliciously moist, and a splash of vanilla throughout.
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Graham wafer cream pies such as this one became popular in Canada during World War I; later, this became known as "Flapper Pie" throughout western Canada.
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This recipe for delicious Sarah Bernhardt cookies is sure to satisfy any sweet tooth.
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Serve this delicious fall creme brulee in small pumpkins for fantastic presentation!
cooking.nytimes.com
At Primehouse in Chicago, David Burke ropes in orange and oatmeal for a crème brûlée: orange zest, stirred into cooked oatmeal with brown sugar, sits at the bottom, contrasting with a creamy custard and a caramelized sugar top He serves it in eggshells after brunch, with its salt bombs like sausages, eggs Benedict and smoked fish “Putting salt and sweet together is always going to be successful,” Mr
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This Mexican hot chocolate sufganiyot (Hanukkah donuts) recipe has a cinnamon-chocolate glaze and is filled with fluffy marshmallow.
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Get Veggie Benedict with Hollandaise Sauce Recipe from Food Network
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Get Choux-Nami (Salmon Salad Eclairs) Recipe from Food Network
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This swirly, mocha coffee cake is a showstopper.