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cooking.nytimes.com
This is the frozen key lime pie that ends up all over Jack Nicholson’s face in the film adaptation of the novel “Heartburn,” Nora Ephron’s thinly veiled recounting of her disastrous marriage to Carl Bernstein It is very easy to make, and the large amount of key lime juice guarantees a tart, impressive flavor We recommend eating it, though, not using it as a weapon.
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Get Go-To Chocolate Cupcakes Recipe from Food Network
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Spice up your traditional fried wonton with chipotle hot sauce, jalapenos, bacon, and more cheese to make this addictive party appetizer.
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Get Four-Cheese Stuffed-Silly Mushrooms Recipe from Food Network
cooking.nytimes.com
Pumpkin pie made with canned pumpkin is all well and good, but pumpkin pie made with fresh butternut squash purée is even better Thin-skinned and easy to cut, butternut squash turns soft and velvety if you roast it, and a quick whirl in the food processor or a blender quickly reduces to it to a luscious purée Here we’ve kept the seasonings on the light side to best showcase the character of the squash
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These two-tone cookies with chocolate and mint are rich and chewy with the addition of cream cheese. And the kids will love to make them!
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Get Roasted Stuffed Pork Loin with Sweet Potato Puree, Radicchio, and a Molasses Gastrique Recipe from Food Network
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Get Raspberry-Fig Pull-Apart Cookies Recipe from Food Network
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Get Blueberry Cheesecake Galette Recipe from Food Network
www.delish.com
Recipe for Toasted Orange-Scented Pound Cake with Fresh Berry Compote, as seen in the August 2007 issue of 'O, The Oprah Magazine.'
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A simple cake that still looks impressive, with layers of butter cake, tangy mascarpone cream, and fresh berries.
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We can't believe we've gone so long without these.