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cooking.nytimes.com
This tart, adapted from the pastry chef Jacquy Pfeiffer, with whom I wrote a cookbook, is a very simple way to show off the last of the season’s plums Use the same formula for peaches, apricots and figs when those fruits are in season The important thing to remember when making fresh fruit tarts with cut stone fruit is that you need to pack the fruit into the pastry tightly
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Get Graffiti Cake Recipe from Food Network
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A quick and easy breakfast, syrniki are traditional Russian cheese pancakes that use quark or tvorog (farmer's) cheese for extra creaminess.
Ingredients: egg, sugar, quark, flour, vanilla sugar, salt, oil
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A super-speedy chili using pantry items for those nights when you need a warm and hearty meal but you just have a few minutes to get something on the table.
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A simple cream cheese pie baked in a graham cracker crust and topped with succulent strawberries and blueberries.
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This frosting recipe from Jennifer Shea of Trophy Cupcakes is used for delicious Chocolate Graham Cracker Cupcakes with Toasted Marshmallow.
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Using a boxed pie crust mix makes these sweet and golden Portuguese egg tarts so easy to make.
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Get Coffee Milk Punch Recipe from Food Network
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This is a super easy lunch dish loaded with fresh greens and veggies. I have eaten this, or a version of it almost every day for lunch for the past five years...
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A ridiculously rich and moist Paleo-friendly chocolate cake, made with cassava flour, paleo mayonnaise, coconut milk and cocoa powder.