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The rich pudding is made on the stovetop, poured over the bananas and wafers, topped with meringue, and then baked in the oven. Passed down from my grandmother, it is a unique take on a Southern favorite.
www.allrecipes.com
Watch guests' faces light up as you cut into this rainbow-colored four-layer cake filled with candies and sprinkles like a pinata.
cooking.nytimes.com
A fundamental part of any feast is abundance that is shared, and for Nigella Lawson, who brought this recipe to The Times in 2004, one way is to make up little packages of cookies and give them as gifts These cranberry and white chocolate cookies are a favorite They are easy to make and a wonderful end to a meal, or an after-school indulgence
www.delish.com
This dip has the decadent, chocolate-on-chocolate flavor you know and love—without the hassle of making an entire pie.
www.delish.com
Use up the first apples you can get your hands on in this oatmeal raisin cookie-apple combo, topped with a scoop of vanilla ice cream and caramel.
www.delish.com
This romantic raspberry-chocolate cocktail, from chef Michael Schulson, is the perfect apertif for a Valentine's Day celebration.
www.allrecipes.com
A chocolate cookie crumb crust gets a rich sweet fudgy filling and a layer of peppermint ice cream for a frozen dessert especially for mint lovers.
www.allrecipes.com
These cookies are very fast and easy to make when you want to whip up something sweet for the kids.
www.allrecipes.com
Fast, easy, and clean up is a snap! Let your kids help with this one.
www.allrecipes.com
Chocolate and peanut butter no-bake cookies are a quick and easy treat to prepare that will make any crowd happy.
www.simplyrecipes.com
Tender long Japanese eggplants quickly grilled, served with sesame tahini sauce.
cooking.nytimes.com
This beautiful plum tart, adapted from the pastry chef Alex Levin of Osteria Morini in Washington, brings together a sablé butter crust flavored with vanilla bean; colorful, juicy plum slices; and an almond cream filling with a lovely flavor that complements the fruit Using confectioners' sugar in the crust gives you a texture that is finer and smoother than if you use granulated sugar And the sugar in the crust and filling removes the need to sweeten the plums (which in turn means the fruit juices won't leach into the dough) — though you'll want to sprinkle a little turbinado sugar over the top for added crunch.