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cooking.nytimes.com
This recipe is by Maura Egan and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This cheesecake will steal the limelight at a summer party!
cooking.nytimes.com
This extraordinary cake is a sophisticated riff on the ubiquitous zucchini bread It's more delicate and tender than the classic loaf, fresh ginger and orange zest add a dash of vibrancy, and hazelnuts add crunch It's also blissfully simple to make
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A light, fluffy lemon-flavored cake has a decorative topping of baked plums and a sprinkle of confectioners' sugar.
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Upgrade your pecan pie this Thanksgiving! This chocolate pecan tart is like a cross between a nut-filled brownie and chocolate fudge.
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Recipe for Cynthia Gorney's chocolate chip cookies, as seen in the February 2005 issue of 'O, the Oprah Magazine.'
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A sweet lemon glaze is spread over these blueberry cupcakes as they bake, creating a unique topping with an interesting crunch.
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Get Individual Lemon Meringue Tarts Recipe from Food Network
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A friend shared this recipe with us years ago and we have enjoyed it many times since. It's always a treat.
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Get Galette des Rois Recipe from Food Network
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A pecan and cream cheese filling is rolled into this pumpkin spice cake for a festive holiday dessert.
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Get Spiced Pumpkin-Raisin Cookies Recipe from Food Network