Search Results (937 found)
cooking.nytimes.com
In this festive recipe, Dorie Greenspan reinterprets the classic French bûche de Noël, a Christmas cake fashioned to look like a Yule log Instead of the usual chocolate cake filled with ganache, she bakes a fragrant lightly spiced sponge cake and fills it with pecan cream cheese filling, while billowing marshmallow frosting evokes a snowdrift It’s a project to make and can take the better part of a day
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Five ingredients are all you need to make a batch of homemade chocolate Turtles® just like the ones from the candy shop.
Ingredients: pecan, chocolate chips, water, butter
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Get Almond Granita Recipe from Food Network
cooking.nytimes.com
As I was playing around with the mixture for these not-too-sweet scones I learned that if I used as much liquid (in the form of buttermilk or yogurt) as I usually do in my scones, they wouldn’t be flaky That is because the apple provides plenty of liquid You just need to add enough buttermilk or yogurt to bring the dough together
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Nutty sautéed chicken dipped in a creamy mustard sauce delivers nicely varied textures and flavors. Using cornstarch rather than flour makes the crust especially crisp.
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Spiked with bourbon—it’s a Kentucky Derby classic.
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Chef Way Megan Garrelts needs at least two days to make the rolls. She heats and serves them in mini cast-iron skillets.
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Pecan pie gets dressed up for the holidays with this recipe for chocolate chip Kahlua® pecan pie; the perfect autumn dessert.
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This peach pie recipe packs fresh summer peaches into a flaky crust and is topped with a nutty pecan streusel. Recipe includes thorough instructions with photos...
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A decadent blend of buttery, bourbon-accented caramelized filling and crunchy pecans, this luscious pie has New Orleans bayou country richness in every bite.
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Indulge your fall cravings with a hearty slice of sweet potato pie topped off with crumbly pecan.
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A creamy cheesecake recipe topped with sticky caramel, pecans, and a sprinkle of sea salt.