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cooking.nytimes.com
This recipe is by William Grimes. Tell us what you think of it at The New York Times - Dining - Food.
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A wonderfully rich custard pie, this one is made from oodles of delicious plumped raisins, shredded coconut and chopped nuts, spooned in a crust and baked within 35 minutes.
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Star Ingredient: Mitica Walnuts in Lemon Honey Using walnuts that have been bottled in honey is a quick way to add a sweet, nutty flavor and crunch to shrimp and broccoli without having to toast, cool and candy walnuts.
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Oat bran, almond flour, coconut oil, and nuts combine in these chewy cookies which get their sweetness from dried figs, not added sugars.
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A spicy fragrant Bundt cake with a hint of orange. This is delicious served with a hot cup of tea. When other types of jam are added in place of the marmalade, it's then called a jam cake.
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Every delightful roll is an act of love.
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White chocolate is melted with sweetened condensed milk to make this classic maple-flavored treat.
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Graham cracker crumbs give a special sweetness to this tangy bread filled with cranberries, raisins and nuts.
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This Persian zeytoon parvardeh, a green olive dip with pomegranate molasses, fresh herbs, and lemon juice, tastes great with pita bread.
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Yummy gooey brownies, with chunks of melted milk chocolate! Great with a big glass of milk!
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A chef came up with this recipe for brine used to soak a turkey before deep-frying. Sweet and salty, with hints of allspice berries, candied ginger, herbs, and fruit, the brine imparts juiciness and flavor to the meat. It's important to dry a brined turkey well before deep-frying to prevent the oil from boiling over and causing a fire or burns.
cooking.nytimes.com
More coffeecake than dessert, this moist apple cake is pure comfort, with candied ginger, a touch of honey in the batter and a honey glaze New crop autumn apples are wonderful to use in season, but you can make the cake year round It will keep for several days, tightly wrapped, at room temperature.