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The torta is really a big cookie whose texture is a cross between a perfect shortbread and the best crumb topping you can imagine.  The addition of almond flour and cornmeal is partially responsible for the cookie’s wonderful texture; the technique claims the rest of the credit The dough is quickly mixed in a food processor — whir just until you’ve got a bowl full of morsels; you don’t want a smooth dough — and then you pinch off nuggets of the dough and press them lightly into the pan It’s as if you were baking a pan full of streusel.  You can cut the big cookie into individual pieces or put it out whole and let everyone break off chunks — messy, but fun.
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This recipe for easy slow cooker peach cobbler has fresh peaches tossed with a buttery oat crumble and cooked until golden brown.
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Get Pina Colada Poke Cake Recipe from Food Network
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Get Banana Sour Cream Pancakes Recipe from Food Network
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An easy grilled chicken breasts with lime cilantro marinade recipe.
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Cinnamon Snaps! This version of crispy gingersnap cookies are packed with cinnamon and sweetened with honey. They're a good choice for bake sales and holiday cookie trays.
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Classic cheesecake gets a summery upgrade.
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Teriyaki pork tenderloin, mandarin oranges, and sugar snap peas make up this recipe for a delicious weeknight orange pork stir fry.
cooking.nytimes.com
Here is a rub that provides a fast, flavorful coating for barbecue: beef, pork, chicken, lamb, venison It calls for the process known as indirect grilling, in which you build a fire on one side of your grill and cook on the other, so that the meat is never in direct contact with flame (If you grill this rub directly, the sugar and spices will burn rather than melt into appetizing darkness.) The recipe is forgiving
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Get Aaron Sanchez's Mexican Brownies Recipe from Food Network
cooking.nytimes.com
This recipe is by Craig Claiborne and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.