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These playful knots from pastry chef Jerry Thornton are lightly fried and finished with a dusting of cinnamon sugar for a fanciful addition to a cookie platter.
cooking.nytimes.com
Shrimp fajitas are quickly thrown together The shrimp are tossed in a mix of lime juice and zest, adobo sauce from a can of chipotles, olive oil, cumin and garlic, and don’t need to be marinated for longer than 30 minutes I use just enough adobo sauce in the marinade to obtain its spicy and slightly sweet essence without overpowering the shrimp.
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Brussels sprouts in a creamy cucumber sauce. Delicious!
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Plump little Chinese peanut cookies have that melt-in-your-mouth quality.
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Cranberries add a fresh and fall-like flavor to this easy, almond milk-based smoothie.
Ingredients: almond milk, banana, cranberries
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Gorp grows up with unsweetened coconut and crystallized ginger.
cooking.nytimes.com
The imagination has no limitations, as we see from this recipe It’s chocolate pudding, chopped chocolate, whipped cream and raspberries layered over brownies, repeatedly It’s a fairy tale dessert to satisfy all comers.
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Behold the best mashup ever, the croissant taco! These crispy golden pastry shells have fine masa harina in a buttery croissant dough, resulting in flaky layers with a chewy interior.
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A rich crêpe cake recipe with ham and cheese.
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These light doughnuts are adapted from Robert Jorin, a third-generation Swiss baker at the Culinary Institute of America at Greystone.
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Sweet potatoes add a bit of sweetness to these light, tender, and delicious sweet potato buns from Chef John. They're perfect for grilled burgers--or turkey sandwiches, or simply spread with butter.
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Recipe By: Marcia Kiesel Servings: 12 servings plus leftovers