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cooking.nytimes.com
Chorizo boudin balls are an appetizer akin to Italian arancini in which Cajun dirty rice is studded with spiced pork and enriched with creamy chicken livers before being draped in panko, fried and served with a garlic aioli Hearty yet refined, these can be made ahead, chilled (or even frozen) and then cooked just before guests arrive.
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Here's your pecan pie and cookie too!
www.chowhound.com
This Doughnut Cake with Matcha Glaze is tender, buttery, and fragrant with vanilla and mace, with a lovely green tea glaze on top.
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Spritz cookies that are light and won't last long. The dough handles better when slightly chilled.
cooking.nytimes.com
This recipe is by Pierre Franey and takes About 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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MMMMMM... mom, can we have some more? A deliciously chocolaty square that packs well in little one's lunches.. (big one's too!). Enjoy!
www.delish.com
Filled with fresh summer berries, this tart is bursting with sweet, fruity flavor.
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Vegan marshmallows made by cooking sugar and corn syrup and whipping it into shape.
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Marcia Kiesel studs corn bread with sweet, chewy figs, and salty feta. Baking it in a cast-iron skillet gives it a delicious crusty bottom.
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If you like spinach and Mexican food, you'll love these easy vegetarian enchiladas made with ricotta cheese and spinach.
www.delish.com
Even better home made!
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A cheesecake flavored with pineapple juice is baked in a sheet pan and covered with a creamy pineapple topping.