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Assemble an impressive yule log with chocolate wafers, marmalade and whipped cream, garnished with chocolate 'mushrooms' of kisses topped with nonpareils.
cooking.nytimes.com
This strawberry streusel cake is the perfect end to a summer meal But here's the interesting thing: Eat it slightly warm and it's dessert; let it get cold, and it makes a great coffee cake for breakfast the next day The cake is slightly tricky to assemble, and at some point it may look like a mess
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Buttery and citrusy, this fruitcake is delicious either fresh or aged for several months.
cooking.nytimes.com
An easy way to give roast chicken some character is to baste it with flavorful liquid Contrary to conventional wisdom, this does nothing to keep the bird moist Even a very lean bird remains moist as long as it isn't overcooked
cooking.nytimes.com
This recipe is by Pierre Franey and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This recipe is by William L. Hamilton and takes 2 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Radicchio-Pasta Salad Recipe from Food Network
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A peanut butter cookie filled with chocolate chips, peanut butter chips, and peanut butter cups. If you like peanut butter and chocolate - these cookies are for you!
www.delish.com
Serve this warm rice pudding with canned, fresh, or stewed fruit drizzled with cream. (We stewed 5 ounces frozen raspberries with 1/4 cup superfine sugar and 1 tablespoon of water.)
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These cinnamon-spiced muffins are so good for a winter breakfast when served warm.