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cooking.nytimes.com
Simon Hopkinson is a first-rate pleaser, a chef who was never after recognition but one who wanted to produce terrific food his customers would love He’s best known as the founding chef of Bibendum, the London restaurant started by Terence Conran in 1987 and recognized as one of the restaurants that marked the end of that city’s postwar cooking slump His perfect (and not difficult) sticky toffee pudding is a dessert that according to Hopkinson first appeared on menus in Britain in the late 1960s but in fact has its origins in Canada
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Banana muffins with a crunchy crumb topping are on the lighter side because they use applesauce instead of fat.
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Sweet potatoes can be make into sweet and savory dishes. In the south we have sweet potato pie. I took that concept ande made it into a panna cotta and the i...
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Chewy banana oat muffins with an easy streusel topping.
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When making the Billionaire's Bacon, the glaze has a tendancy to drip off. Be ready to apply it again as necessary. Make sure that it is well crisped and fully...
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This bread pudding recipe is a mixture of fresh strawberries and bread baked in a rich custard topped with crème fraîche whipped cream.
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This is a luscious cake with a rich banana flavor. The crumb topping is baked on.
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This is a maple flavored bar with a delicious cream cheese icing.
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These cherry squares are one of my all time favorites! They are easy to make and freeze well before icing.I have not meet anyone you does not like them,so I always...
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The warm heat of ginger perfectly complements sweet peaches in this thick fruit sauce that's delicious on yogurt, ice cream, or even on a piece of toast.
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Gooey caramel filling melts into buttery pastry.
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Get Apple and Pear Streusel Pie Recipe from Food Network