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cooking.nytimes.com
While you can flambé pretty much any confection that’s soaked in a high-proof spirit, a baba au rhum is one of the booziest options It’s based on an airy but rich yeast dough, which can absorb more liquor than your average cake without falling apart And, unlike crepes, it’s easy to serve to a crowd
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Honestly, I don't know why we didn't think of this sooner.
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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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Get Everything Salmon Burgers with Scallion Sour Cream-Cream Cheese Sauce Recipe from Food Network
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A rich ice cream cake recipe with vanilla, salted caramel, and whipped cream.
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Parsnips give an earthy dimension to this bread pudding, which melds cubes of brioche, grated cheese, and thyme.
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Get Pastrami Rueben aka "The Rachel" Recipe from Food Network
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A perfect centerpiece for your next party, whether it's cocktails for 20 or a tailgating get-together.
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It has a Chinese-sounding name, but these pork tenderloin cutlets seasoned with tarragon and served in a creamy wine-Dijon mustard sauce are more French in inspiration. They're sprinkled with toasted almonds and green onions.
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An original French dessert recipe of my grandmother's, tweaked a bit to be lower in fat! It's best made with fresh fruit and is delicious with a dollop of lite whipped topping.
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This hot artichoke dip is the life of any party. Serve hot with celery, toasted bread or crackers.
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Have your classic mocha and white chocolate too! This recipe mixes white and regular chocolate to create a creamy, chocolaty treat for the coffee-drinker who loves chocolate too much to choose.