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Lucas Schoorman, a Chelsea art dealer and hobbyist baker, introduced this elegant lemon tart to the Times in 2004 It's a showstopper dessert featuring two distinct, delicious layers: one of frangipani, an almond-rich custard, and another of shimmering lemon confit scattered with slices of lemon It is mellow and barely sweet, rich and deep, with none of the attack of so many lemon desserts
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Get "Express" Dobosch Torte Recipe from Food Network
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Get Red Velvet Swirl Brownies Recipe from Food Network
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If you want a Christmas Pudding that does not call for "suet", this is a great recipe.
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Get Frozen Mocha Mousse Recipe from Food Network
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Get S'mores Cheesecake Bars Recipe from Food Network
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Get Cherry-Chocolate Upside-Down Cake Recipe from Food Network
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This quick dinner salad recipe yields 2 large bowls of fresh vegetables topped with fried chicken slices and a drizzle of ranch dressing.
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"Churros are such a crowd pleaser," says Top Chef: Just Desserts winner Chris Hanmer about these Spanish-style ridged doughnuts.
cooking.nytimes.com
This recipe, brought to The Times in 2004 by Karen Olsson as part of a collection of regional recipes published in The New York Times Magazine, comes from Juan in a Million, in East Austin To best appreciate this Tex-Mex favorite, she writes, “the procedure is as follows: Smear the tortilla with a spoonful of the beans, pile on the migas, followed by a dollop of salsa, and tell your cardiologist to kiss your widening behind.” Follow her advice, or don’t But do garnish it with a bright salsa fresca or pico de gallo, and enjoy.
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Get Moscato Cupcakes with Duff's Swiss Meringue Buttercream Recipe from Food Network