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This recipe is by Regina Schrambling and takes 1 hour 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Slices of Bartlett pears baked into this chocolate tart make for a beautiful presentation and a delicious flavor combination.
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Elegant carrot and zucchini roses are tucked into a savory 3-cheese filling in this show-stopping puff pastry tart perfect for brunch.
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This whipped ganache, no-bake filling will blow your mind.
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Get Warm Apricot Tart Recipe from Food Network
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This tart made of a creamy goat cheese filling set inside a flaky pastry crust makes a delectable meal at any time of day. Serve it for brunch, lunch, or a light dinner with a fresh green salad.
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Everyone will want one of these cute cherry-filled mini toaster pops on sticks! You can make them regular-sized, too.
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One cool thing about this sweet dessert is its freshness: Not cooking the cherries points up their peak-season taste. Another? You can use any red seedless jam for the glaze.
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Get Shaved Vegetable Tart Recipe from Food Network
cooking.nytimes.com
I had a beautiful bunch of leeks from the farmers’ market and a Mediterranean crust left over in my freezer from my week of savory pies, so I decided to make this lightened version of a French classic called flamiche The French version calls for lots of butter and cream or crème fraiche.
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New York cheesecake’s Greek cousin.
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Baked apples, filled with buttery brown sugar and baked in a spiced rum-based sauce, are a just-sweet-enough dessert to serve with vanilla ice cream.