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This rhubarb and strawberry consommé recipe is a brightly colored dessert soup, from Chicago pastry chef Mindy Segal..
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This recipe is by Julia Moskin. Tell us what you think of it at The New York Times - Dining - Food.
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Jacob's cattle beans are striking in appearance: white with dark red speckles. Their meaty, creamy texture makes them great here. Pinto beans are a fine substitute.
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Ground cumin flavors this latin-inspired salad.
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Get Carrot Cake with Marshmallow Fluff Cream Cheese Frosting Recipe from Food Network
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Blending brandy, triple sec, creme de cacao, and whiskey liqueur into softened vanilla ice cream makes a delicious adult treat.
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Thick-stemmed asparagus is best for this flavorful, intensely green salad; thin asparagus would be a bit wimpy I weighed the asparagus after breaking off the ends If you want to make this into a more substantial main dish salad, you can add a can of chickpeas to the mix.
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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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In his riff on Black Forest cake, a favorite dessert of his father's, Hosea Rosenberg tops individual cakes with mascarpone cream instead of whipped cream and luscious brandied cherries instead of jarred.
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Vanilla cream oozes out the bottom, just like in the original.
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Get Caramelized Peach and Mascarpone Shortcake Recipe from Food Network
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Get Blueberry Cake with Lemon-Mascarpone Cream Recipe from Food Network