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This recipe is by John T. Edge and takes 2 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This beautiful dessert acts as a gorgeous centerpiece on your holiday table.
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Pastelitos are puff pastry desserts inspired by Cuban cuisine; this easy Miami version envelops guava-strawberry paste in thin pastry sheets.
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Homemade butter pecan ice cream, made with a custard base, browned butter, and toasted pecans.
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I have used this recipe for Italian Nachos and it is always a favorite as a appetizer before any Italian dinner or cocktail party.
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cooking.nytimes.com
Falling somewhere between a frittata and a tortilla española, this breakfast casserole has everything you love about a classic bacon, egg and cheese sandwich: smoky bacon, perfectly set eggs, sharp Cheddar and, if you want (and you definitely do), tangy hot sauce Thinly sliced potatoes are added for structure and heft, and cooking them will be the most time-consuming part of this whole dish The great news is that it’s as delicious (if not more so) the next day, rewarmed or not
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Jerk chicken, plantains, and cabbage are all wrapped up in these fusion egg rolls served with an easy homemade mango-habanero sauce.
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Spicy oatmeal cookies with the tangy zip of buttermilk.
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Make these soft pretzels the traditional way by boiling them in water with baking soda for a shiny, golden surface.
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This is a rich pie bursting with stewed dried figs and topped with fluffy meringue. The figs need to be soaked overnight, so plan ahead!
Ingredients: pie crust, figs, eggs, sugar, salt, egg whites
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Get Raspberry Cheesecake Recipe from Food Network