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cooking.nytimes.com
This hot fudge sundae is nothing close to what you grew up with That’s a good thing Here, you’ll mix up a dreamy concoction of cream, bananas, rum and frozen Heath bars, run it through an ice cream maker, and then douse it in a rich chocolate-butter sauce
cooking.nytimes.com
This recipe is by Martha Rose Shulman and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Try this French toast recipe for a special holiday twist on a breakfast classic.
Ingredients: milk, egg, cinnamon, panettone, butter
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An easy grilled salmon recipe with paprika. A simple, tangy lemon aioli is served alongside.
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All the goodness of both banana cream and coconut cream pie in one.
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This lasagna was designed for a deep-dish baking pan. You can use a standard nine-by-thirteen-inch baking pan, but you will have excess sauce; the sauce can be frozen and used over pasta another time. The lasagna can be assembled up to a day ahead and lef
cooking.nytimes.com
Lemon is chicken’s best friend — stuffed whole inside a roasting bird with a sprig of rosemary; wrapped in foil, baked soft and puréed for a sauce, à la Jean-Georges Vongerichten; or tossed with fennel and egg yolk for a rich, tangy sauce as in this recipe from the food writer Marlena Spieler It is a simple, rich and wonderfully elegant way to prepare the humble chicken breast First, lightly brown the chicken and remove it from the pan
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Here's a refreshing idea: Take a classic chocolate-and-mint cocktail, whip it with cream, chill it in a pie shell, and serve it for dessert.
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Try this dish at your next brunch for a tasty way to get more vegetables into the mix.
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Give your biscuits an Easter-themed upgrade!
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A traditional Chinese crispy fried egg roll recipe with pork and cabbage.
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Fill egg roll wrappers with the ingredients usually found in an Reuben sandwich for a unique and tasty finger food for your next gathering.