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cooking.nytimes.com
In France, this cake is usually served with a little sweetened crème fraiche, but it lends itself to other toppings as well Fresh soft fruit, like sliced peaches or plums, is a natural with this as is berries with a touch of sugar And, because the cake is plain and just a little tangy from the yogurt, it pairs happily with lemon cream, curd or mousse and is delicious with chocolate mousse or chocolate sauce.
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Celery finally takes center stage with this creamless soup.
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The perfect accompaniment for a Gibson martini.
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Chef John's recipe for Korean fried chicken sauce is the perfect topper for his recipe for Korean fried chicken.
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Apples and cinnamon sweetened with fructose are baked under a honey buttermilk biscuit crust in this dessert from the American Diabetes Association.
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Schaub's in Palo Alto has a marinated tritip called a Fred (named after the store owner's father who invented the recipe and kept it secret for many years...
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A comforting British beef and ale pie, with braised short ribs, brown ale, carrots, and celery, under a flaky, buttery top crust.
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Pumpkin + Donuts = awesome! These cake donuts are baked and then glazed lightly or covered in cinnamon-sugar.
cooking.nytimes.com
Dick Bridges, a Maine lobsterman, gave this recipe to The Times in 2007, and we've adapted it here It's a stew that's both humble and luxurious, making it the perfect dish to serve for a late-fall or winter dinner party.
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A twist on traditional meringue pie, this tart benefits from using juicy, good-quality limes.
www.simplyrecipes.com
EASY Butternut Squash Soup with Pears, seasoned with curry and ginger
cooking.nytimes.com
Green pistachio filling and tangy raspberries make a great flavor combination in this delicious tart Consider serving it with a scoop of vanilla ice cream or a spoonful of crème fraîche.