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This copycat recipe of the chocolate duet cookies sold by Panera Bread® packs them with walnuts, white chocolate chips, and semisweet chocolate chips.
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Macadamia nut brittle with dried blueberries may be something you've never had before; if so, you are in for a salty-sweet, crunchy treat.
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Virginia eggnog takes classic eggnog and adds whisky and rum for an extra boozy drink for the holiday season.
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Try this Korean-style salad dressing over spinach.
cooking.nytimes.com
If you can start with truly natural dairy — definitely not ultrapasteurized and ideally bought from a farm or a farmers’ market— you are really ahead of the game The reason I fell in love with this maple crema is that all the flavors were so pure that the maple syrup shone like a star.
cooking.nytimes.com
Something magical happens when you layer crepes with cream to build a cake The flavors intensify, you improve the cream to crepe ratio and there are more crispy edges And then there is the dazzling moment when you present the ethereal cake and slice into it to reveal a whole world of fine rings
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This is the recipe for a basic tiger skin covered chiffon cake roll. Fill the rolls with your favorite frosting or filling for a moist and unique cake.
cooking.nytimes.com
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.
cooking.nytimes.com
To get the full aromatic flush and fizzy burn of fresh ginger, you have to make your own ginger beer It is amazingly simple There’s no sterilization needed, and this method is forgiving — you can actually play about with the levels and ingredients
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This old-fashioned pie is made with crushed pineapple.