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This version of the Christmas yule log, or bûche de Noël, has devil's food cake layers, a cherry–whipped cream filling, and bittersweet chocolate frosting.
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This recipe is by Joanna Pruess and takes 1 hour, plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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When it comes to crumb cake, the cake itself is often an afterthought, with all the attention going to the moist brown-sugar crumbles on top Not so here This recipe, based on a sour cream pound cake, has a velvety texture and buttery flavor that’s good enough to stand on its own
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Get Sparkling Sangria Recipe from Food Network
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This recipe is by Eric Asimov. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe is by William Grimes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: water, lemon juice, oranges, sugar, rum, orange
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These frosted lemon cookies are a delicious refrigerator cookie, and they are quick and easy to make.
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A great way to wake up in the morning, or wind down in the evening. Tomato-vegetable juice and spices are heavily doused with vodka.
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This recipe is by Julia Reed and takes 4 hours, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe comes from Kismet, the chef Sara Kramer's restaurant in Los Angeles There, the labneh is made in-house, providing an advantage that can never quite be overcome at home Still, buy the best labneh you can find
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Get Grilled Skirt Steak with Salsa Verde and Fresh Chick Pea Salad Recipe from Food Network