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Semifreddo, which means "half-cold" in Italian, is a more elegant version of the traditional ice cream cake (think frozen mousse), and it's the ideal dessert for a summer party as it can be done in advance, then sliced and plated at the table This recipe, an adaptation of one found in Marcella Hazan's "Marcella's Italian Kitchen," is light yet luxurious It calls for just four ingredients – heavy cream, confectioners' sugar, grated chocolate and egg whites – and it's dead simple to make
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Our favorite creamy and fluffy buttercream frosting that is still perfect for piping and decorating. Tint with food coloring for any occasion.
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Ground pecans, not flour, are the base for this delicious sponge cake. Sprinkle the finished cake with a little powdered sugar or ice it with whipped cream mixed with a little coffee.
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Get Steak Hand Pie Recipe from Food Network
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Coconut is the special ingredient in this wonderfully sweet and fragrant sweet potato casserole.
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Your bread machine makes this raisin-cinnamon yeast bread an effortless accomplishment.
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Get Chewy Sugar Cookies Recipe from Food Network
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A quick and easy breakfast, syrniki are traditional Russian cheese pancakes that use quark or tvorog (farmer's) cheese for extra creaminess.
Ingredients: egg, sugar, quark, flour, vanilla sugar, salt, oil
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Get V-Tol Veal Ham and Egg Pie Recipe from Food Network
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These totally decadent cupcakes from Elizabeth Chambers, owner of BIRD Bakery, are the best way to combine chocolate and peanut butter.
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Make the night before, rolls rise in the fridge overnight and bake the next morning. Easy and delicious. Enjoy!
cooking.nytimes.com
This recipe is by Melissa Clark and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.