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These sophisticated crepes can be made ahead of time and reheated in a low-temperature oven The sauce, made by simmering raspberries in a rose-scented, cassis-spiked syrup, is what makes them special While most of it is poured over the folded crepes, a bit is added to the yogurt, honey and lime filling, making it just sweet enough.
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Chocolate drop cookies are sandwiched with a fluffy marshmallow creme icing in this traditional treat.
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Recipe courtesy of chef de cuisine Josh Emett and pastry chef Ron Paprocki of Gordon Ramsay at The London.
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These pumpkin pie bars have all the flavor of a pumpkin pie and are much less work.
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Delicious quiche perfect for breakfast, lunch, or dinner! This recipes uses fresh-picked chanterelle mushrooms, but you could use another kind easily.
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Get Butterscotch Pie Recipe from Food Network
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This recipe makes one large lasagna (9 by 13 inches) or two smaller ones (8 by 8). For the perfect make-ahead meal, prepare two; bake one now, and freeze the other for later.
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This is a homemade sponge cake filled with your favorite jelly or jam that even a novice baker can make.
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A sweet rhubarb filling is baked on a buttery crust creating a bubbling rhubarb crisp just like grandma used to make.
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A rich, custard-filled champagne cupcakes recipe.
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Get Rigatoni and Meatballs Recipe from Food Network