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cooking.nytimes.com
It’s easy to find an occasion to serve this cake — breakfast, brunch, lunch, dinner or snacktime will do The dominant flavor here is the berries Don’t be tempted to increase the amount of walnuts in the topping — scarcity makes them even more delightful.
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Peaches and raspberries baked in an easy press-in crust with a streusel topping.
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Get A Gooey, Decadent Chocolate Cake Recipe from Food Network
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Get Vanilla Cupcakes Recipe from Food Network
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Get Lemon Ginger Mousse and Homemade Fortune Cookie Recipe from Food Network
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This chai sufganiyot recipe takes sugarcoated Hanukkah donuts and fills them with a spiced pumpkin buttercream.
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Get Smoky Salmon Chowder with Lemon Pepper Crackers Recipe from Food Network
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Get Pumpkin Chocolate Chip Cake with Beurre Noisette Buttercream for the Yule Log Tree Stump Recipe from Food Network
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You can make these turkey meatballs in less than half an hour to accompany your favorite pasta-and-sauce dish.
cooking.nytimes.com
This is the perfect chocolate cake: beautiful, melting, intense but not heavy The batter comes together quickly in a food processor, and the cake bakes at 350 degrees for a while, giving the baker time to assemble the frosting, which is given a luscious sheen by a bit of corn syrup Use the best chocolate you can find for the frosting, and gild it however you like: with a few flowers, some birthday candles or nothing at all.
cooking.nytimes.com
John Folse, a chef and educator in Louisiana, taught Craig Claiborne how to make this gumbo in the late 1980s Instead of being served separately, as tradition dictates, the gumbo garnishes — rice, oysters and sausages — are used to stuff small, whole, boned roast quail; the slices of andouille floating in the gumbo are blanched to rid them of excess fat.
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Golden pears and apples pair with cinnamon and a buttery crust for the ultimate autumn dessert.