Search Results (9,582 found)
cooking.nytimes.com
This recipe is by Jane Sigal and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Jane Sigal and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
Serve this rhubarb cake a la mode for the perfect plated summer dessert.
Serve this rhubarb cake a la mode for the perfect plated summer dessert.
www.allrecipes.com
Try a coating of sesame seeds on these simple baked pretzels.
Try a coating of sesame seeds on these simple baked pretzels.
www.chowhound.com
Pâte à choux dough studded with large sugar crystals makes beautiful, sweet, eggy pastry puffs.
Pâte à choux dough studded with large sugar crystals makes beautiful, sweet, eggy pastry puffs.
www.foodnetwork.com
Get Floral Sugar Squares Recipe from Food Network
Get Floral Sugar Squares Recipe from Food Network
cooking.nytimes.com
Fruit soufflés are dramatic and impressive yet so easy to make This one will impress everyone at your table Make the fruit puree well in advance, and beat the egg whites before you sit down to dinner
Fruit soufflés are dramatic and impressive yet so easy to make This one will impress everyone at your table Make the fruit puree well in advance, and beat the egg whites before you sit down to dinner
www.foodnetwork.com
Get Holiday Swirled Sugar Cookies Recipe from Food Network
Get Holiday Swirled Sugar Cookies Recipe from Food Network
www.foodnetwork.com
Get Sweet 'n' Corny Hoecakes Recipe from Food Network
Get Sweet 'n' Corny Hoecakes Recipe from Food Network
cooking.nytimes.com
The baker and pie coach Kate McDermott has many tricks to figure out when a pie is done, but her favorite is what she calls “the heartbeat of the pie.” She listens for a sizzle that tells her that the fat in the crust is cooking the flour, and for a thumping sound that indicates that the simmering liquid is bumping up against the top crust Also, watch for bubbling: This will tell you that the temperature is high enough that the thickeners have dissolved into the filling All-berry pies can be too sweet and soft, so the tart crunch of rhubarb makes an ideal complement, especially in early spring
The baker and pie coach Kate McDermott has many tricks to figure out when a pie is done, but her favorite is what she calls “the heartbeat of the pie.” She listens for a sizzle that tells her that the fat in the crust is cooking the flour, and for a thumping sound that indicates that the simmering liquid is bumping up against the top crust Also, watch for bubbling: This will tell you that the temperature is high enough that the thickeners have dissolved into the filling All-berry pies can be too sweet and soft, so the tart crunch of rhubarb makes an ideal complement, especially in early spring
www.chowhound.com
A gluten-free recipe for chocolate and hazelnut meringue cookies: crisp on the outside, moist and chewy on the inside.
A gluten-free recipe for chocolate and hazelnut meringue cookies: crisp on the outside, moist and chewy on the inside.