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The classic Sicilian cassata is a spongecake layered with creamy sweetened ricotta, a heavenly combination Though usually topped with colorful candied fruits, this summery version is covered with ripe red berries Ideally, the spongecake should be made a day ahead and the cassata assembled at least several hours in advance
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For a heartier texture, substitute 1/4 cup cornmeal for an equal amount of corn flour.
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There's no need to perfect your piping skills to create beautiful flower-topped cupcakes. Instead, sprinkle them with a few fresh edible flowers that speak to the season.
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Get Savory Biscotti Recipe from Food Network
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This recipe makes delicious, moist, and chewy gingersnap cookies flavored with molasses, cinnamon, and cloves.
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A light and fluffy golden-yellow cake gets a delightfully bright zing from fresh lemon juice.
Ingredients: butter, sugar, eggs, flour, lemon juice, lemon
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Mozzarella sticks are so much better when pickles are involved
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Pimento peppers and green bell pepper are found throughout this cheesy corn casserole.
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Put leftover egg yolks to good use by baking this recipe for citrus egg yolk cookies.
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Mary had a little lamb whose icing was as white as snow (or pink, if you prefer) thanks to a sprinkling of sanding sugar.
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Pretty little cappuccino-hazelnut cheesecakes are dusted with cocoa and topped with a drizzle of mocha-hazelnut.
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A go-to pantry product becomes tender pie crust in snap, and this dish's eggy filling is easy enough to throw together for breakfast, brunch, lunch, or dinner.