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cooking.nytimes.com
This recipe is by Jeff Gordinier and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This delicious, Indian-inspired dish is made by quickly cooking chicken and shallots with curry paste, then bathing everything with a coconut milk-mango puree!
www.delish.com
Grace Parisi's cake pops are easy to make: Crumble store-bought pound cake; mix with lemon, sugar, and butter; then shape into mounds. When they're covered with white chocolate, the cakes look like ghosts.
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Great for breakfast or an after-school snack, these quick and easy no-bake bars are made with soy nut butter and agave and are wheat-free.
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Walnuts, chocolate, caramel, and marshmallows. How can you resist?
www.simplyrecipes.com
Hot Cross Buns are a traditional Good Friday treat! These slightly sweet yeast-leavened buns are spiced with cinnamon and speckled with currants, citron, and orange zest.
www.delish.com
Channel the fudgy, cream-filled cupcakes you know and love.
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These black and white cookies are famous for their residence in New York delicatessens. Use this recipe to avoid the airfare and have them at home.
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A unique blend of salted peanuts, chocolate chips, espresso and coconut result in a crispy, crunchy cookie. Great for traveling or camping because the cookie maintains its crispness for several days.
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Get Low Carb Cannoli Parfaits Recipe from Food Network
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A nutty cereal crust full of almonds and coconut forms the base of a vanilla ice cream dessert topped with a homemade chocolate syrup and served frozen.
www.chowhound.com
We all remember making sticky yummy s'mores by the campfire as kids. These cupcakes make s'mores more "grown up" but just as indulgent...maybe more! Graham...