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cooking.nytimes.com
The salted caramel brownie is an ingenious combination of blond, bittersweet caramel and dark, bittersweet chocolate Matt Lewis and Renato Poliafito of New York's Baked bakeries are not the first to note the affinity of caramel and chocolate, but by emphasizing the bitter, sweet and salty notes in both, they’ve made that rare thing — a perfectly balanced bite The bittersweetness of the caramel can be easily adjusted by cooking it less (for a milder, Kraft-like taste) or more (edgier, stronger).
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Get Other Worldly Sticky Buns Recipe from Food Network
cooking.nytimes.com
Asha Gomez moved to the American South from Kerala, a region of southern India This recipe, from her book "My Two Souths: Blending the Flavors of India into a Southern Kitchen," marries Southern-style dumplings made with rice flour and Indian flavors The dish relies on stewing the chicken, a technique common to both cultures
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Get SCHARFFEN BERGER Chocolate Cupcakes Recipe from Food Network
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Get Hayden's Chocolate Cake Recipe from Food Network
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Get Chile-Rubbed Chicken Breast with Kale, Quinoa and Brussels Sprouts Salad Recipe from Food Network
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Get Brownie "Ribs" and Crispy Rice Treat "Corn-on-the-Cob" with Drunk Cherry BBQ Sauce Recipe from Food Network
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Get Fudgy Salty Peanut Butter Brownies Recipe from Food Network
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