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cooking.nytimes.com
Vodka is essential to the texture of the crust and imparts no flavor — do not substitute This dough, which was developed by a test-kitchen team led by J Kenji Lopez-Alt for "America's Test Kitchen," will be moister and more supple than most standard pie doughs and will require more flour to roll out (up to 1/4 cup).
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All the fixings for apple pie are arranged in a casserole dish creating delightful apple pie bars. Top with a sweet and simple glaze!
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This recipe tastes like pecan pie, but uses pinto beans instead of pecans!
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Adding chocolate whipped cream to desserts makes them look and taste even better. Try it with Martha Stewart's Spicy Chocolate Sandwich Cookies.
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This delicious side dish of cheesy peas is courtesy of Jamie Oliver and can be found in his cookbook, "Cook with Jamie."
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Garlic and sage, rubbed into the pork ahead of time, impart an earthy, aromatic flavor.
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For a wonderful contrast to the sweetness of her pecan pie, master baker Alice Medrich adds minced candied ginger and a splash of rum to the filling.
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Cookies that embrace the beauty of fall.
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This whole wheat pie crust recipe uses the secret ingredient of wheat gluten to produce a nice crispy crust perfect for any pie or quiche.
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Tim Love's version of Spain's garlicky romesco sauce calls for pumpkin seeds instead of the usual almonds.
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These moist golden orange muffins pair equally well with jam at breakfast or with soups and savory main dishes.
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These homemade spiced pumpkin seeds from chef Richard Sandoval are an easy, salty snack to make anytime.