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Bread and butter pudding with whiskey crème anglaise is made with buttered slices of brioche and spiked custard sauce.
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The creamy, mellow-flavored butternut squash filling of these wonton wrapper raviolis makes a wonderful contrast with the savory sage butter sauce.
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Get Grilled Tilapia with Lemon Butter, Capers and Orzo Recipe from Food Network
cooking.nytimes.com
This recipe is by Pierre Franey and takes 25 minutes, plus 1 hour refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Pastry chef Bob Truitt loves anything that includes caramel and ice cream. But there always needs to be a crunch, he says. So he makes pecan-studded blondies the base for this sundae and adds a garnish of candied pecans.
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Summer fruit gets saucy.
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Folding apple butter into vanilla ice cream is a great way to add elegance. Green Aisle Grocery's Adam Erace adds grated ginger to melted chocolate to make a fast sundae topping; for a more caramel-like sauce, substitute dulce de leche for the chocolate.
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Lemon-garlic butter sauce, perfect for fish, shrimp, scallops.
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Get Apple Cider Beignets with Butter-Bourbon Dipping Sauce Recipe from Food Network
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Creamy butter pecan ice cream with a touch of maple is so easy--and you won't need an ice cream maker!
cooking.nytimes.com
This recipe for chicken biscuits could be a weeknight dinner with a side of greens, but it's made to travel, and perfectly suited for a picnic The biscuit dough, adapted from Sam Sifton's all-purpose biscuit recipe, is lightly kneaded here, so it's not too tender to work in a sandwich The chicken tenders, inspired by Masaharu Morimoto's katsu in the cookbook "Mastering the Art of Japanese Home Cooking," are pounded and coated in panko for plenty of crunch
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"Ice cream sandwiches are universally popular, and everyone loves peach ice cream, too," Linton Hopkins says. "To make this recipe really Southern, we use pecans in the crispy cookie."