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cooking.nytimes.com
You can make this salad with wide rice noodles, but I love the nutty flavor and wholesomeness of buckwheat soba.
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Sopapilla cupcakes, reminiscent of the Mexican-inspired dessert, are sweet cinnamon-and-sugar cupcakes topped with honey-and-cinnamon frosting.
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My boys love this vegan Strawberry Ice Cream. I made a batch and it was gone in a couple of hours. So I made more and my husband got in on the act, consuming...
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Delicate yet tasty, this classic vanilla custard looks sweet enough to finish off any special spring meal when served in eggshells instead of a plain dish.
Ingredients: eggs, milk, vanilla bean, sugar, gelatin, salt
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Get Creme Brulee Recipe from Food Network
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Is there anything more delicious on a cold winter day than a cup of steaming-hot chocolate? Rather than just a plain cup, here are a few variations to warm your heart and soul. Recipe courtesy of Jacques Torres' A Year in Chocolate.
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Get Nabokova Paskha Recipe from Food Network
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Caramels made with sweetened condensed milk and corn syrup are flavored with anise extract and colored black.
cooking.nytimes.com
This recipe is by Celia Barbour and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
This eggnog-flavored fudge is made with real white chocolate, eggnog, nutmeg, and cinnamon. It's a very rich fudge worth every nibble!
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Potato soup in a jar is made with potato flakes and dry milk and seasoned with turmeric and thyme.
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Get Rabbit Isabel Recipe from Food Network