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Get Root Vegetable Gratin Recipe from Food Network
cooking.nytimes.com
Here is an intensely buttery, crispy-crust pie that exudes loads of syrupy cherry nectar when you plunge in the knife In a quirk of pie-making tradition, open-faced pies, like custards, chocolate cream or pumpkin chiffon, get the best crust — pre-baked shells that are flaky, crisp and golden But fruit pies, baked with raw dough that is often pale and soggy, get short shrift
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Get Deeply Chocolate Gelato Recipe from Food Network
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Absolutely delectable and rich! Strawberries are injected with orange brandy, and dipped in rich dark chocolate. You don't have to put the white stripes on, but it gives a very professional look. Once you make these they won't last long! Takes a little time but its worth it!
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Chocolate Chip Cookie Dough Ice Cream Recipe from Food Network
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These dense, buttery pound cakes are topped with stars and stripes of lightly sweetened whipped cream and fresh berries.
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Get Fried Crispy Brain with Marrow Cream Recipe from Food Network
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In his riff on Black Forest cake, a favorite dessert of his father's, Hosea Rosenberg tops individual cakes with mascarpone cream instead of whipped cream and luscious brandied cherries instead of jarred.
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Get Ricotta Gnocchi with Pesto Cream Sauce Recipe from Food Network
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French bread topped with a delicious cheese spread makes for great finger food.
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Tender beef tenderloin filets are cooked to perfection, then topped with a delectable creamy shrimp sauce for a special meal to share.