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cooking.nytimes.com
Fruit soufflés are dramatic and impressive yet so easy to make This one will impress everyone at your table Make the fruit puree well in advance, and beat the egg whites before you sit down to dinner
www.allrecipes.com
Fresh cucumbers, the tangy brightness of lemon, and effervescent lemon-lime soda combine for a delicious thirst-quenching Southern summer ade.
www.foodnetwork.com
Get Caramel Apples Recipe from Food Network
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Get Sweet 'n' Corny Hoecakes Recipe from Food Network
cooking.nytimes.com
It is, I hope, the acceptable face of culinary cute: a chocolaty flourless cake that falls on cooling The sides crack, forming the outside of the nest, and into the cake's sunken cavity you spread a soft, voluptuous mixture of whipped cream and melted chocolate And on top of this you drop small, sugar-coated candy Easter eggs
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Flavorful, light sweet bread that is great by itself, or for french toast and summer sandwiches.
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Olie Bollen (oh-lee boh-lun) are small Dutch doughnut-style fritters, traditionally made and served as a snack or breakfast on New Year's Eve or New Year's Day.
www.chowhound.com
With pomegranate juice, apples, and raisins, this sauce is tasty on so much more than poultry.
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This super moist and delicious banana bread is easy to make, and a great go-to snack for the entire family.
www.delish.com
Lining the pan isn't busywork; it makes it easy to remove the brownies.
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Here's the trick you need to try with apples ASAP.
cooking.nytimes.com
The baker and pie coach Kate McDermott has many tricks to figure out when a pie is done, but her favorite is what she calls “the heartbeat of the pie.” She listens for a sizzle that tells her that the fat in the crust is cooking the flour, and for a thumping sound that indicates that the simmering liquid is bumping up against the top crust Also, watch for bubbling: This will tell you that the temperature is high enough that the thickeners have dissolved into the filling All-berry pies can be too sweet and soft, so the tart crunch of rhubarb makes an ideal complement, especially in early spring