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This dessert bar was first published by The New York Times in 1952 in a review of Passover dishes, and later it appeared in the pamphlet “Holiday Desserts: Cakes, Pies and Puddings for Special Occasions.” The traditional fluden is a leavened pastry, but this version is not Whipped egg whites mixed with matzo meal, egg yolks, sugar and salt bind the layers together To be certain that the dessert is kosher for Passover, all ingredients must be endorsed as such by “a recognized rabbinical authority,” as our editor June Owen wrote in 1952.
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Oatmeal gives these rolls a lovely texture, while the sourdough adds a distinct flavor.
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Your favorite cookie as a healthy snack.
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Get Chai Spiced S'mores Recipe from Food Network
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A very good high protein bread. I use it for sandwiches and toast.
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Get Hazelnut Chicken Recipe from Food Network
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The classic flavor combination of figs and Gorgonzola cheese comes together in a delicious salad with Israeli couscous.
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Get Indian Summer Stew: Butternut Squash, Coconut, and Lentil Stew Recipe from Food Network
cooking.nytimes.com
In this recipe, grapes take on a floral, caramelized flavor from fresh thyme and honey If your thyme is woody, discard the stems and just use the leaves If you don’t have an ice cream machine, the ice cream mixture can be placed directly in the freezer without churning
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Pineapple, mango, watermelon, and apple are flavored with jalapeno and lime to make a spicy fruit salad that's perfect for summer picnics.
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This tasty pasta salad includes a variety of colorful fresh winter fruits, crunch celery, and a honey-lime poppy seed dressing.
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Build individual barbeque chicken tortilla pizzas for a kid-pleasing weeknight dinner or after-school snack.