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cooking.nytimes.com
This salad came to The Times from Kathryn Anible, a personal chef in New York, whose solution to adding color to your winter table lies in this fresh, crunchy salad “I just like it because the endive is not frequently used in salads, and it tends to be a little bitter,” she said “The apple sweetens it up a little bit and makes it more approachable
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These yummy rolls aren't really biscuits, but they're named after rolls I used to get at my local bakery. My family thinks they're sweet enough without icing, but a simple powdered sugar one would be nice.
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This recipe for cookies made with cashew butter is a great cookie solution for those allergic to peanut butter.
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Once you taste this pie you'll know why this is a blue ribbon winner. The custard is sweet and creamy and bakes up perfectly. The crust stays flaky and delicious. Garnish with freshly grated nutmeg.
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This chocolate fudge made with evaporated milk and butter is flavored with cherry gelatin and speckled with maraschino cherries
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This cool summer poke cake is made with a strawberry cake mix, strawberry puree, vanilla pudding mix, and whipped topping. Allow it to chill at least 4 hours before serving.
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This is an adaptation from a family favorite.
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Broccoli florets, onion and shredded carrots in chicken broth are combined with a roux-thickened milk base in this cheese soup made with processed American cheese food.
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Black tea is simmered with fragrant spices like ginger, cardamom, and cloves in this quick and easy recipe for authentic masala chai.
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Milky and sweet, this delightful bread pudding gets drenched in a creamy vanilla-laced sauce. Serve warm.
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This vegan chocolate frosting is a perfect topping for vegan chocolate cake or cupcakes.