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In his riff on Black Forest cake, a favorite dessert of his father's, Hosea Rosenberg tops individual cakes with mascarpone cream instead of whipped cream and luscious brandied cherries instead of jarred.
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Bread pudding isn't just for dessert. Enjoy it for breakfast, too!
cooking.nytimes.com
“Why don’t you just cook something that tastes really good?” Julia Reed’s mother said that, chiding her daughter, a writer of uncommon style and wit who used to contribute food essays and recipes to The New York Times Magazine Her mother thought Ms Reed spent too much time thinking about complicated, over-the-top recipes at the expense of simple, honest American cooking that draws compliments not because it looks amazing, but because it’s delicious
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A glass of milk is the ideal accompaniment to these drop cookies. Besides white chocolate, the cookies are also chockablock with oats, coconut, golden raisins, and walnuts.
cooking.nytimes.com
This recipe is by Anthony Tassinello and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.foodnetwork.com
Get Upside-Down Cornbread Cake Recipe from Food Network
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Apple cider syrup provides a tangy alternative to standard maple syrup for these classic cornmeal waffles.
www.allrecipes.com
Lemon zest, lemon juice, a touch of almond, and a lemon glaze will make this tasty tea loaf a new family favorite.
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Plain, low-fat yogurt in the batter helps keep this fragrant coffee cake moist without weighing it down.
www.chowhound.com
I came up with this dish after I forgot to go shopping. I used only some pantry staples and some random ingredients I had on hand.
www.allrecipes.com
Moist banana muffins get even better when Chef John adds walnuts and dark chocolate to the batter and frosts them with an easy ganache.
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Courtesy of The Good Stuff Cookbook by Spike Mendelsohn, this burger recipe includes a riff on the popular Thousand Island dressing.