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cooking.nytimes.com
This recipe comes from a feast that Mark Bittman and Sam Sifton prepared in Charleston, S.C These biscuits are topped with a dollop of a mayonnaise that David Chang serves at Momofuku Ssam Bar in New York.
cooking.nytimes.com
No one knows how or why the cookie table became a wedding tradition in Pittsburgh Some believe the Italians started it, others the Europeans and many theorize it began during the Depression when wedding cakes weren't as common; Guests contributed cookies so the expense of an elaborate cake didn't fall on one family Regardless of the provenance, for as long as anyone there can remember, wedding receptions have featured the tables, laden with dozens of homemade old-fashioned offerings like lady locks, pizzelles and buckeyes
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Get Fluffy Confetti Birthday Cake Recipe from Food Network
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These desserts are made from pound cake shaped to resemble an egg white, then scooped out and filled with a lemon-curd "yolk." These cakes can be made in advance and stored in the freezer.
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A rich Southern sweet potato pie recipe made with sweetened condensed milk and spices.
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Get Green Chile and Zucchini Quiche Recipe from Food Network
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Olive oil gives the cake a moist, pound-cake-like texture, and lemon, orange, and rosemary pro­vide fragrant flavors and aromas.
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Get Monument Cafe Blueberry Pie Recipe from Food Network
cooking.nytimes.com
This recipe is by Joanna Pruess and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Tres Leches Cake Recipe from Food Network
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These muffins are crisp on top with light, fluffy centers and plenty of big juicy blueberries. They're terrific spread with sweet, creamy banana butter.