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cooking.nytimes.com
The old-fashioned is one of the oldest mixed drinks in the cocktail canon (Original name: whiskey cocktail, which became old-fashioned whiskey cocktail, and then just old-fashioned.) It is a stirred drink, usually built in the glass in which it is served Both rye and bourbon are suitable base spirits
The old-fashioned is one of the oldest mixed drinks in the cocktail canon (Original name: whiskey cocktail, which became old-fashioned whiskey cocktail, and then just old-fashioned.) It is a stirred drink, usually built in the glass in which it is served Both rye and bourbon are suitable base spirits
www.allrecipes.com
Sweetened condensed milk, chocolate syrup and whipped cream make for a heavenly, rich chocolate made-in-the-freezer ice cream.
Sweetened condensed milk, chocolate syrup and whipped cream make for a heavenly, rich chocolate made-in-the-freezer ice cream.
www.chowhound.com
This is such a great recipe and scales up for large crowds beautifully. Even fish haters (like me) love this dish!! The marinade cooks up in to a beautiful...
This is such a great recipe and scales up for large crowds beautifully. Even fish haters (like me) love this dish!! The marinade cooks up in to a beautiful...
www.simplyrecipes.com
Easy baked acorn squash recipe, perfect for the fall. Squash is cut in half, insides scooped out, then baked with a little butter, brown sugar, and maple syrup.
Easy baked acorn squash recipe, perfect for the fall. Squash is cut in half, insides scooped out, then baked with a little butter, brown sugar, and maple syrup.
www.delish.com
This rich, chocolaty cookie dough makes a tasty base for any number of different cookie recipes and ideas. To start, try our White Chocolate, Hazelnut, and Cherry Triangles.
This rich, chocolaty cookie dough makes a tasty base for any number of different cookie recipes and ideas. To start, try our White Chocolate, Hazelnut, and Cherry Triangles.
www.delish.com
An easy fall dessert to whip up for a crowd, these individual apple crisps are stuffed with oats, brown sugar, butter, and cinnamon and topped with a scoop of vanilla ice cream.
An easy fall dessert to whip up for a crowd, these individual apple crisps are stuffed with oats, brown sugar, butter, and cinnamon and topped with a scoop of vanilla ice cream.
www.allrecipes.com
These wonderfully moist and sweet muffins are made with milk, yogurt and a scoop of chocolate chips.
These wonderfully moist and sweet muffins are made with milk, yogurt and a scoop of chocolate chips.
www.foodnetwork.com
Get Raspberry Fool Recipe from Food Network
Get Raspberry Fool Recipe from Food Network
www.simplyrecipes.com
Amazing vegan and gluten-free French toast! Made with almond milk, pureed banana, and chia seeds. Serve with easy caramelized bananas and maple syrup!
Amazing vegan and gluten-free French toast! Made with almond milk, pureed banana, and chia seeds. Serve with easy caramelized bananas and maple syrup!
Ingredients:
banana, maple syrup, vanilla, seeds, cinnamon, salt, sandwich bread, plus, bananas, coconut sugar, coconut oil, bourbon, walnuts, coconut
cooking.nytimes.com
There is no reason to settle for a stale shrink-wrapped cookie from the produce market This classic New York cookie is easy to make.
There is no reason to settle for a stale shrink-wrapped cookie from the produce market This classic New York cookie is easy to make.
Ingredients:
sugar, butter, eggs, milk, vanilla, lemon, cake flour, flour, baking powder, salt, confectioners sugar, water, chocolate, corn syrup
cooking.nytimes.com
To streamline operations in the pastry kitchen at Diner in Williamsburg, Brooklyn, the restaurant’s pastry chef, Avery Wittkamp, devised an enormous solution, which can be easily adopted by home cooks She bakes this pie in a 10-inch springform pan, using a thicker, stretchable crust that can line the deep sides; it stays in place even when the pie is unmolded Impressively, the tall bark-brown crust rises over a filling as wide, majestic and mahogany-brown as a redwood tree
To streamline operations in the pastry kitchen at Diner in Williamsburg, Brooklyn, the restaurant’s pastry chef, Avery Wittkamp, devised an enormous solution, which can be easily adopted by home cooks She bakes this pie in a 10-inch springform pan, using a thicker, stretchable crust that can line the deep sides; it stays in place even when the pie is unmolded Impressively, the tall bark-brown crust rises over a filling as wide, majestic and mahogany-brown as a redwood tree