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The combination of almond and strawberries in this galette is the perfect pairing for a delicious summer dessert.
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Ground pecans and crushed saltine crackers give these kid-pleasing chicken tenders a super crispy crust with no deep-frying involved.
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These individual souffles are easier to make than you might think. To help them rise properly, use upward brush strokes to butter the dishes.
cooking.nytimes.com
Like all the best devil’s food cakes, this six-layer beauty has a deeply fudgy flavor and a light and feathery texture In between the tender cake layers, a black pepper and vanilla buttercream creates a soft and creamy contrast to the dense fudge frosting on the top and sides With six layers and two frostings, this cake is definitely a project, but one well worth making if you want to impress
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Try this recipe when making Ghoulish Petits Fours.
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An unusual cake from Susan Feniger, chef-owner of Street in LA, baked with a meringue layer on top.
cooking.nytimes.com
These cookies are less sweet and chewier than many traditional nut macaroons The recipe is from Eileen Dangoor Khalastchy, an 86-year-old cook and baker who remembers her mother making something similar when the family lived in Iraq Ms
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Get Oven-Fried Fish with Potato Salad Recipe from Food Network
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This double-chocolate brownie recipe from Marisa Churchill uses Greek yogurt and egg whites for a lighter brownie.
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Get Lemon Angel Food Cake Recipe from Food Network
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These ethereal chocolate souffles are made as individual portions.