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Cream is infused with vanilla and then combined with sugar and egg yolks in this traditional stovetop custard that is chilled and then given a burnt sugar top.
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A nice rhubarb dessert with a buttery crust, a rhubarb layer, a baked cream cheese layer, and a sour cream layer. It takes just one bowl (used 4 times), rhubarb, and some common pantry items to get this dessert on the table.
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Enjoy all the flavors of summer in this fresh strawberry, mango, and grilled chicken salad that's topped with a homemade strawberry dressing.
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Cioppino is San Francisco's real treat: a gorgeously garlicky tomato-based seafood stew that's adaptable to whatever fish and shellfish you like and find freshest...
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Get Seared Scallops over Micro Greens with Orange Tarragon Vinaigrette with Butter Poached Lobster Recipe from Food Network
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This stir-fry has hot (red pepper flakes), sour (vinegar), sweet (honey) and bitter (escarole) elements Escarole goes by a few names, including broad-leafed endive and Batavia endive (In France it is just called Batavia)
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This sweet and sour eggplant hits every flavor note from savory and sweet to salty and spicy, and is way tastier than take-out or delivery.
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White chocolate fudge, created by combining sugar, cream, butter, marshmallow creme and white chocolate chips, is made festive with swirls of red and green food coloring.
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Rich, creamy creme brulee desserts, made in the classic fashion, have a topping of browned sugar on top. Use your trusty shop torch or a small kitchen torch to lightly brown the top for the desired crunchy texture.