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I used packaged puff pastry here because I thought the dense, almost candied figs would work well with an airy, flaky crust — one that I didn’t have to make The cheese and rosemary helps balance the intensity of the figs, while a drizzling of honey at the end brings out the sweetness of onions and figs.
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Two pie crusts are stuffed with sausage, prosciutto, Parmesan, mozzarella, and ricotta cheese to make this savory and rich pizza rustica.
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Sugar, flour, vinegar, eggs, and water are cooked until thick, and then butter and lemon extract are stirred in. This velvety filling is poured into a baked crust and chilled before serving. Top with whipped cream if desired.
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For this old-fashioned pie, a creamy custard is topped with meringue and baked until lightly browned.
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A blackberry pie is flavored with a subtle blend of spices and maple syrup to make an unforgettable summer dessert.
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This chocolate, coconut, and dulce de leche pie, inspired by the flavors of Girl Scout Samoas® cookies, is a rich and delectable dessert.
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This green mango pie makes an unusual treat, the sweet-tart flavor is irresistible!
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Toasted pecans add a delicious crunch to this pumpkin pie. Serve with whipped cream.
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Puff pastry rectangles are wrapped around a savory mushroom filling creating a delightful 'mushroom bundle' that is a great way to start an evening's meal.
cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 1 hour 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.