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This recipe is by Maura Egan and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Infused with flowers, pastry creams have so many uses-layering cakes, filling doughnuts, topping pies and more.
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Get (I Can't Believe It's Not) Creamed Corn Recipe from Food Network
cooking.nytimes.com
This rich, creamy confection crosses a classic, American, cornstarch-thickened chocolate pudding with a luxurious French egg-yolk-laden chocolate custard called pot de crème It has a dense, satiny texture and a fudgelike flavor from the combination of bittersweet chocolate, cocoa powder and brown sugar Make sure to serve it with either whipped cream or crème fraîche for a cool contrast; crème fraîche has the advantage of also adding tang.
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Get Butterscotch Pie Recipe from Food Network
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Chef John uses a nice light sauce on his lobster thermidor. And you can prep these ahead of time and just pop them in the oven when your guests arrive!
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There is nothing better on a chilly, damp day than a steaming bowl of potato leek soup; and conversely, few things are as delicious and refreshing on a hot, humid day than a bowl of ice cold vichyssoise.
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Coconut is the special ingredient in this wonderfully sweet and fragrant sweet potato casserole.
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Caramelized pork belly is braised in soy sauce and rice wine in a slow cooker until meltingly tender in this recipe for a Chinese specialty.
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Moist and chewy with the wonderful combination of chocolate and peanut butter.
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The cookies from this recipe blending peanut butter and chocolate chip cookie recipes are really chewy and addictive.
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If you love chocolate and peanut butter, this quick and easy microwave pudding will be ready in less than 30 minutes.