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cooking.nytimes.com
In January 1970, The Times published a recipe for brandy Alexander pie It was an unassuming confection: a graham-cracker crust filled with a wobbly, creamy mousse and enough alcohol to raise the hair on your neck and then make your neck wobbly too Later that year, Craig Claiborne, then the food editor, declared it one of the paper’s three most-requested dessert recipes and ran it again
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This recipe is so creamy and delicious, even those who don't like rice pudding will ask for more. A little time consuming, but well worth the effort.
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This is a drop cookie. I have been making it for over 35 years. It is the first cookie I ever made!!!
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This creamy, cheesy, turkey divan casserole is a great way to use up leftover Thanksgiving turkey and makes a comforting weeknight meal.
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Poached fresh cod and smoked cod are cooked in this cream based soup with potatoes, parsnips, fresh thyme and lemon. Serve garnished with chopped chives.
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This easy recipe is a chocoholic's dream come true!
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Pumpkin and ginger come together perfectly in this lovely layered pie. Vanilla ice cream is spooned into a homemade gingersnap crust, topped with a creamy, spicy pumpkin filling, and frozen. Serve it with freshly-made whipped cream and a sprinkling of ginger snap cookies.
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Marinated and grilled chicken breast, cheeses, and a lime crema top tortilla chips in this easy nacho recipe that's perfect for a party.
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Get Gingerbread Cupcakes with Orange Icing Recipe from Food Network
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Orange slices and mixed greens are served with a cinnamon and cream cheese dressing for a light and refreshing salad.
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This is a quick and easy dish in which penne pasta is tossed with chicken in a simple sauce of cream, pesto and Parmesan cheese.
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What's better than freshly baked homemade cookies? These cute little cookies, featuring the classic combo of hazelnuts and chocolate, are sure to become a new family favourite.