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cooking.nytimes.com
A slice of this berry-dotted cake is perfect late in the morning, for afternoon tea or after dinner, with coffee It keeps for up to three days in a sealed container, but is at its absolute best on the day it's made.
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Jeremy Sewall adds a little candied ginger to the tart's crust for a hint of spice; feel free to add more or omit it altogether.
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Get Go-To Chocolate Cupcakes Recipe from Food Network
cooking.nytimes.com
This recipe for the chocolate cookies was sent to The New York Times several years ago by Mari Pfeiffer, a reader in California; it’s from the cookbook “Great Cookies,” published in 2003 by the author and teacher Carole Walter The cookies are imbued with deep flavor from the combination of cocoa powder, unsweetened chocolate and espresso powder Decorate them with royal icing
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Get Chocolate Chip Cookie Dough Balls Recipe from Food Network
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This brownie uses only enough flour to hold it all together, keeping the center super-rich and fudgy.
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This simple cake is terrific on its own, but feel free to up the ante with lightly sweetened whipped cream or vanilla-bean ice cream. Try other frozen stone fruit like peaches or plums in place of the nectarines.
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Here's a lovely dish of boneless chicken breasts, pounded thin and filled with spinach and cheese, then baked in a savory pastry crust.
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This addictive yet simple dish is your new weeknight go-to.
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Get Mac and Cheese Recipe from Food Network
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Get Reuben Mac n Cheese Recipe from Food Network
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Get Pineapple Upside-Down Cake Recipe from Food Network