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This dish is literally child’s play – homage to the basics: simple, fun, healthy and happy. It really is the embodiment of blend and live. Just throw everything...
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This recipe is by Amanda Hesser and takes 45 minutes, plus 4 hours' freezing and 2 hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Confectioners' sugar, butter, milk, vanilla extract, and cocoa powder are all it takes to make this recipe for a delicious frosting.
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A creamy perfumed treat.
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Strong coffee with sweetened condensed milk and chilled on ice makes an unbeatable Southeast Asian treat. Even those who only take their coffee black will like this. Serve it on hot summer days or as an evening treat. We learned this in Vietnam, and now drink almost all our espresso this way.
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Buttercream icing for wedding cakes.
cooking.nytimes.com
This recipe for moussaka is adapted from one found in David Rosengarten's book “Taste” which includes an entire section devoted to the classic Greek casserole In the book, Mr Rosengarten claims that his is “the lightest, least oily, least tomatoey, most eggplanty, most refined moussaka that you've ever tasted.” Isn't that just what you want as you plan a dinner party
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Transform your leftover ham into a creamy ham and corn chowder for a warm and comforting weeknight meal.
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This Thai-inspired recipe braises monkfish in Madras curry-infused coconut milk to produce a delicate, flavorful, elegant dish.
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Potato soup in a jar is made with potato flakes and dry milk and seasoned with turmeric and thyme.
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Get Vanilla Gelato with Cherry Compote Recipe from Food Network
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Get Peanut Cupcakes with Nougat-Chocolate Frosting Recipe from Food Network