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These web-topped, chocolate-frosted red velvet wonders are filled with a spooky surprise a sweet and creamy filling loaded with chewy tapioca pearls.
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A rich ice cream cake recipe, with layers of chocolate cake and coffee ice cream, under chocolate ganache, toffee bits, and chopped almonds.
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This recipe is by Virginia Heffernan and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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At Spoon and Stable, his Minneapolis restaurant, Gavin Kaysen cooks a version of his grandmother Dorothy’s pot roast using paleron (or flat iron roast), the shoulder cut of beef commonly used in pot au feu, as well as housemade sugo finto, a vegetarian version of meat sauce made with puréed tomatoes and minced carrot, celery, onions and herbs This recipe uses a chuck roast and tomato paste, both easier to find and still delicious.
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A versatile tart appropriate as an hors d’oeuvre or a dessert.
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Caramelized onions and Gorgonzola cheese are the toppings for this pizza made with refrigerated pizza dough.
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This thick vanilla custard has many uses. Spread this in a baked tart shell and cover with fresh fruit, or mix with whipped cream and bananas for a banana cream pie!
Ingredients: milk, egg yolks, sugar, flour, butter, vanilla
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Chocolate almond bites made with oats, almond butter, chocolate, and chia seeds are a great on-the-go, no-bake snack that is gluten-free.
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In adapting this recipe from executive chef Shea Gallante at Cru in New York City, F&Ws Marcia Kiesel traded a labor-intensive fresh pasta for premade wonton wrappers and was thrilled with the results.
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Just like Mrs. Field's sugar cookies.
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Delightfully nutty fondant candy recipe. It includes one variation.