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cooking.nytimes.com
This creamy, pale yellow risotto is studded with chewy fresh corn kernels, making for a nice mix of textures Making your own corn stock deepens the flavor of this dish, but if you don’t have the time, chicken stock will work The dish is also pleasingly light, for risotto — finishing the dish by folding in airy whipped cream adds richness without also adding heft
cooking.nytimes.com
This recipe is by Jonathan Reynolds and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A spiced sweet potato cheesecake filling is poured into a homemade pecan pie crust in this rich dessert perfect for fall entertaining.
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So you’re on your own for your first Easter Sunday, but you want something a little more complicated than cheerios. Host a perfect make-ahead Easter Brunch! The...
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A delicious cake that combines flavors that everyone loves--chocolate and orange.
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Half of this pie's strawberries are arranged in a baked pastry shell, and the other half are crushed and cooked until thick and bubbly. This lovely glaze is then poured over the whole berries in the pastry shell. Chill this pie for several hours and serve it with mounds of whipped cream.
cooking.nytimes.com
Baked alaska was once a restaurant show stopper A layering of spongecake, ice cream and meringue, it was presented on a tray and flambeed at the table to heat the covering of meringue so you had both warm and cold sensations as you ate it But some restaurants serve it in individual portions, relying on a blowtorch back in the kitchen to caramelize the meringue
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I have had others and this is the BEST! It has a chocolate crumb crust and is speckled with miniature chocolate chips.
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Mini margarita cheesecakes made in scoop-shaped tortilla chips have a hint of tequila and triple sec in each bite.
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This is an amazing recipe that I just threw together one day. Everyone loves it so much, it doesn't last long. This is good with any kind of canned or fresh fruit.