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cooking.nytimes.com
Making this cake, which is adapted from "Sweet," by Yotam Ottolenghi and Helen Goh, is a labor of love, but that’s only appropriate, for a cake adorned with rose petals If you want to save time, however, you can do without the petals or use store-bought dried rose petals — the cake and cream are both special enough for those you feed to know you love them If you are going all out with the roses, red or pink petals are a matter of preference; the red petals will turn a deep purple once candied
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This delicious pastry was originally prepared only for the Italian aristocracy during the Renaissance. It's a challenging recipe that requires a lot of time, some special techniques, a scale, and a pasta machine. It's so worth it!
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Ma'amoul means filled in Arabic. These are very popular in Lebanon but can be found throughout the Middle East and North Africa. They are traditionally shaped as crescents or as pressed cookies and have several variations for the fillings. This one has a walnut filling, but you can use almonds or pistachios too.
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Basbousa cake is a not-too-sweet semolina confection soaked in lime syrup, often hawked on the streets of Egypt.
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Every morning, cafés in Marrakech serve these crepes, called begrhir, drizzled with honey or spread with apricot jam.
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This recipe makes gluten-free homemade tortillas with coconut flour, egg whites, and baking powder.
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Get Polenta Party! Recipe from Food Network
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This spelt flour version of challah is kneaded in a bread machine, and topped with your choice of toppings.
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Chocolate Pasta has got to be the most decadent of all homemade pasta recipes. Anyone knows that when a chocolate attack calls you MUST answer and I couldn't...
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Ring-shaped biscuits made throughout Southern Italy.
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Get Homemade Pappardelle Recipe from Food Network
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While most flour tortilla recipes use lard or shortening, this one uses canola oil for the same great taste without animal or soy products.