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cooking.nytimes.com
This adaptation of Alice Waters’s lemon meringue pie came to the Times in a 1987 article in the Sunday magazine It takes a little time, but your efforts will be rewarded with a spectacular centerpiece dessert to be proud of: a cloud of toasted meringue atop a pool of buttery and bright lemon curd in a light and flaky crust If you can't find Meyer lemons, regular supermarket lemons will make a worthy substitute.
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Learn to make an easy peach cobbler recipe for your go-to dessert during the long peach season. Using fresh peaches tossed in brown sugar and butter, bake the...
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Get Bourbon Apple Pie Recipe from Food Network
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Get Blueberry Coffee Cake Recipe from Food Network
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Celebrate Canada Day with a flag cake! Vanilla sheet cake with a whipped cream cheese frosting, decorated with strawberries to make the Canada Flag.
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This fresh tasting salad has crisp green onions, carrots, red peppers, snow peas and almonds tossed with chicken breast meat in a tangy Asian dressing. Delicious!
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Pumpkin stuffed with a rice, beef, and sausage casserole mixture is sure become a fondly anticipated favorite with your family.
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This version of the classic is made with buttermilk. It's iced with cream cheese frosting.
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A warm muffin makes a nearly perfect snack or breakfast; these apple cinnamon oat muffins also have a delicious streusel topping.
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These pistachio brownies aren't quite blondies--they're "greenies." Speckled with mini chocolate chips, they have a hint of orange flavor.
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A spiced sweet potato cheesecake filling is poured into a homemade pecan pie crust in this rich dessert perfect for fall entertaining.