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cooking.nytimes.com
It is hard to believe in this day and age – when salted caramel ice cream is almost as ubiquitous as vanilla – that desserts in which salt plays a starring role was once a newfangled concept This recipe, an adaptation of one attributed to the pastry chef Claudia Fleming, came to The Times in a 2000 article by Amanda Hesser about the development of that very trend, and it is a perfect example of how it's done right Layers of silky caramel and dark chocolate ganache topped with a sprinkling of crunchy, snow-white fleur de sel make this an unforgettable combination of flavors and textures.
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This bright, multihued cake is a festive addition to any party. For a full-color effect, dye the layers to match a rainbow, or let your imagination take flight. Create your own palette by tinting the cake layers to coordinate with the sprinkles, nonpareil
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Get Lahmacun Recipe from Food Network
cooking.nytimes.com
Cornbread dressing is an intensely personal thing In the American South, at least, everybody’s grandmother had a recipe, and everyone knows just how it should be made This is a base model with a few variations
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A profiteroles recipe made with pâte à choux puffs filled with ice cream and topped with bittersweet chocolate sauce.
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Get Spinach and Mushroom Stuffed Chicken Breasts Recipe from Food Network
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Get Crostata with Apples, Walnuts and Gorgonzola Recipe from Food Network
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This sweet, berry-studded cake is perfect for serving as an afternoon snack with a cup of tea or coffee.
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Get Towering Flourless Chocolate Cake Recipe from Food Network
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Get Strawberry Rhubarb Upside-Down Cake Recipe from Food Network
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Get Little Lemon Meringue Pies Recipe from Food Network