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cooking.nytimes.com
Pierre Hermé, France’s most celebrated pastry chef, has created a family of desserts called Ispahan, named for the ancient city in Persia that was famous for roses Each of the almost 40 members of the clan include the flavors of roses and raspberries and many include lychees, too They’re all memorably aromatic and their flavors are haunting
cooking.nytimes.com
This recipe is by Christine Muhlke and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
This rich, chocolaty cookie dough makes a tasty base for any number of different cookie recipes and ideas. To start, try our White Chocolate, Hazelnut, and Cherry Triangles.
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This matzo brittle recipe is an easy Passover treat that's topped with chocolate, caramel, and nuts.
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Classic frosting with a kick of malt.
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A classic and delicious way to prepare trout.
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Fresh sweet corn and pancake mix are the keys to this easy recipe. Enjoy it with your meal or as a dessert with honey.
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An easy roasted acorn squash recipe with butter and brown sugar.
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For this quick and easy clam sauce, toss canned clams in a pan with butter, oil, garlic, parsley, basil and pepper. Serve hot over linguine.
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Canned tomatoes are baked with stale bread, butter, and sugar in this southern-style side dish.
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Cinnamon raisin bread is baked in a buttery egg mixture creating a delightful raisin bread French toast casserole the whole family will love. Serve warm with maple syrup.
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Cooked tomatoes and tomato juice are pureed with fresh basil leaves in this soup thickened with heavy cream.