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cooking.nytimes.com
The year: 1983 The place: Williamsburg, Va., where representatives from across the globe — and “some of the biggest and brightest names on the American culinary scene” — gathered The Times’s own Craig Claiborne planned the menus; Paul Prudhomme, Wolfgang Puck and Zarela Martinez cooked; and Maida Heatter provided dessert
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Get Blueberry-Oatmeal Crisp Recipe from Food Network
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This recipe for strawberry cream puffs has pâte à choux pastry puffs filled with a mousse made from fresh strawberries, sugar, lemon juice, and whipped cream.
cooking.nytimes.com
Most pavlovas are white and fluffy nests filled with whipped cream and fruit This is a dark and fudgy reinterpretation, with cocoa powder in the meringue and bittersweet chocolate in the mousse on top What was once billowing and light becomes rich and intense
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A departure from the basic rhubarb pie, this strawberry and rhubarb crumble with fresh rosemary and citrus thyme is topped with a sweet and crunchy brown sugar topping.
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Get Sunny's Chocolate Chip Candy Cane Cookies Recipe from Food Network
cooking.nytimes.com
In the height of summer, turning on the oven should be considered off limits, but we still need dessert For that, there's the no-bake cheesecake, which has all the richness of the baked version without any of the baking Here, Biscoff cookies add a bit of spice, which pairs beautifully with toasted coconut, and we swap the heavy cream for rich, fluffy whipped coconut cream
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Get Chocolate Bourbon Pecan Pie Recipe from Food Network
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Get Mini Egg Cupcakes Recipe from Food Network
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This yeasted bread ring, called Rosca de Reyes in Mexico, is a time-consuming but rewarding treat to make at home to celebrate Epiphany.
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Treat your family to donuts like the ones from your favorite shop, with ingredients you probably already have in your pantry.