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cooking.nytimes.com
At WD-50 on Manhattan’s Lower East Side, the pastry chef Malcolm Livingston II specializes in building delicious and visually arresting desserts out of ingredients that seem to have been thrown together like strangers at a cocktail party (A recent example: “verbena mousse, plum, buckwheat, camelina oil.”) But when it comes to the family meal, when members of the kitchen team meet up for a mass nosh, Mr Livingston is known for baking something more traditional: chocolate chip cookies
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Get Kid's Candy Cookies Recipe from Food Network
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Get Upside-Down Apple French Toast with Cranberries and Pecans Recipe from Food Network
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This brownie uses only enough flour to hold it all together, keeping the center super-rich and fudgy.
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Get Chocolate Chip Cookie Dough Balls Recipe from Food Network
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A rich mashed sweet potato casserole recipe spiked with bourbon and topped with crunchy pecan streusel.
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Get Gluten-Free Banana Bread Recipe from Food Network
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Recipe for The Baked Spicy Brownie, as seen in the February 2009 issue of 'O, The Oprah Magazine.'
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Beautiful roasted root vegetables—garnet yams, parsnips, carrots, beets—tossed in an apple cider vinaigrette and roasted until tender and caramelized.
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Better than any chocolate bar you've ever had.
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In the story of Hanukkah, a lamp containing a tiny amount of oil burned, miraculously, for eight days. But these doughnuts perfectly crisped in oil and coated in sugar won't last long at all.
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This simple cake is terrific on its own, but feel free to up the ante with lightly sweetened whipped cream or vanilla-bean ice cream. Try other frozen stone fruit like peaches or plums in place of the nectarines.