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You may think it unfathomable to change up a classic babka recipe, but maybe there’s something to be said about playing with a classic Ann Amernick, the author of “The Art of the Dessert,” adds apricot jam to her chocolate babka for a little acidity Poundcake crumbs lighten the filling a bit, soaking up the jam
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Top your smooth and creamy Milk Chocolate Cheesecake with generous spoonfuls of whipped cream and fresh strawberries.
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If you're a fan of barbeque sauce, Cheddar cheese, and hot dogs, you'll enjoy making this fusion sushi roll with unique flavors at home.
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This recipe proves coconut milk and tofu were made for each other.
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Cashews are the base of the cake and the crust in this gluten-free, paleo-friendly raw chocolate cake with coconut.
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We've taken the classic chocolate wafer icebox cake and made it part cheesecake.
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Pretty rainbow carrots, shaved and tossed with olive oil, rice vinegar, and cumin make a simple, delicious salad.
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Get Yellow Chile Spring Rolls and Tropical Fruit Salad Recipe from Food Network
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A quick, easy chicken pho recipe. You will need rice vermicelli noodles, a rotisserie chicken, chicken broth, basil, mung bean sprouts, and Sriracha.
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Silky buckwheat soba noodles are tossed in spicy orange-sesame dressing with a sprinkle of scallions and sesame seeds.
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A recipe for brownie ice cream sandwiches with chocolate stout beer in the brownies, filled with your favorite ice cream.
cooking.nytimes.com
This recipe is by Corby Kummer and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.