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Canned pumpkin and butterscotch chips provide an interesting taste combination in this recipe for mini muffins.
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There is lots of flavor in these substantial cookies filled with oats, nuts, chocolate chips, and dried fruit.
cooking.nytimes.com
This delicate Ottoman milk pudding has a burned bottom layer that adds a toasted-marshmallow, caramel-like flavor reminiscent of crème brûlée The pudding itself is thickened with cornstarch for a soft, delightfully wobbly dessert that’s gently perfumed with mastic You can find mastic, an aromatic tree-sap resin harvested in the Mediterranean, from specialty markets and spice shops
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A whole fillet of salmon is marinated in a sweet ginger and garlic marinade, then grilled on a cedar plank for an impressive main dish.
cooking.nytimes.com
The Blackbird Bakery, in Austin, Tex., sells gluten-free baked goods and was founded by Karen Morgan, who was diagnosed with celiac disease in 2002 This gingerbread, a favorite at the bakery, is generously-laced with aromatic spices and calls for both fresh ginger and candied ginger.
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This moist apple dapple cake soaked with a rich caramel sauce and drizzled with a lime-flavored glaze is an over-the-top dessert for a crowd.
cooking.nytimes.com
Here is a recipe that Julia Moskin brought to The Times in 2010, from Esa Yonn-Brown at the Butter Love Bakeshop in San Francisco, with a crust so lumpy with butter that it would never pass inspection in a professional kitchen With its caramelized filling of butter and brown sugar, her butter pie belongs to the same gooey tradition as sugar pie, chess pie, shoofly pie and, in recent years, the Crack Pie served by Christina Tosi of the Momofuku restaurant empire.
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Better have several copies of this recipe on hand when you serve them! These moist, flavorful, delicious brownies are simply out of this world, possibly heaven.
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Oatmeal-chocolate chip cookies sandwich a creamy marshmallow filling in this easy made-from-scratch treat.
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Throwing a fancy party? Broiled Lobster Tail should definitely be on the menu. This step-by-step guide will show you exactly what to do. Serve with an easy brown butter and toasted hazelnut sauce!
cooking.nytimes.com
Just before being served, these ribs are grilled, imparting a crisp, charred crust and an inviting whiff of wood smoke.