Search Results (13,054 found)
cooking.nytimes.com
This moist and springy Persian almond cake is generously spiced with ground cardamom (two full teaspoons) We like it with fresh berries If you want to serve it for Passover, be sure to use kosher for Passover confectioners' sugar; you could also use a tablespoon of matzo meal in place of the tablespoon of almond flour, but the cake is delicious without it.
www.foodnetwork.com
Get Oeufs en Meurette Recipe from Food Network
cooking.nytimes.com
When it comes to pawpaw, accept no substitutes Trust us; we tried We went to a bunch of experts — scholars who specialize in fruit, plus chefs and cookbook authors who know all about the proud culinary history of Appalachia — and we asked them, “If a home cook doesn’t happen to have any pawpaw, what combination of other fruits and vegetables might work well as a replacement?” We picked up passing nods to sweet potatoes, bananas, papayas, avocados, really ripe mangoes
www.foodnetwork.com
Get Peanut Butter and Chocolate Biscotti Recipe from Food Network
www.delish.com
Parmesan crusts make everything drool worthy.
www.delish.com
Should a chocolate chip cookie be chewy or crispy? This recipe, with its crisp crinkly top and chewy center, is both.
www.delish.com
For those times when a breakfast taco just won't cut it.
www.delish.com
Crunchy top, moist interior, and packed with blueberries. What's not to love about these muffins?
cooking.nytimes.com
This recipe is by Alex Witchel and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
Breaded foods, like this crispy shrimp, can taste just as good when baked rather than fried.
www.foodnetwork.com
Get Easter Egg Hunt Cake Recipe from Food Network
www.delish.com
The portability of the waffle iron is key here: You can churn out warm cookies from anywhere with a working outlet.