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cooking.nytimes.com
The particular joy of this dreamy dessert, which was named in honor of the Russian ballerina, is that the meringue base can be made in advance Then to serve it, drizzle the strawberries with a little balsamic vinegar and vanilla (a combination that brings out the fullest essential flavor of the fruit), whip some cream and arrange it all on a plate It’s magnificent, and deliriously easy.
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Chocolate cookies dipped in chocolate!?! m-m-m-m-m-m-m
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Get Neapolitan Ice Cream Recipe from Food Network
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These meatballs are made with ground beef mixed with onion and dry cream of wheat. They're baked until browned, mixed with sauce, and baked until hot.
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Instead of bread crumbs, chef Stephanie Sokolove uses crushed pretzels to bind and crust her chunky crab cakes.
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Delicious chicken coated in bread crumbs and Parmesan cheese. Sooo easy but your guests will never know how hard you didn't work!
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Meg Ray, the owner of San Francisco's Parisian-inspired pastry shop Miette, shares the secrets to her delightful confections in her first cookbook, which is named after the shop.
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Bursting with flavor, these little morsels make a clever presentation for weekend breakfast or brunch!
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A very quick and flavorful crustless quiche I make often. Nice served with a green salad tossed with chunks of chevre, dried cranberries, toasted pecans and...
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I have been making these delicious cookies for my family for 15 years, they love the pecan and cardamom flavor.
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Whole grain pancakes that still come out fluffy and tender.
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These quick and easy salted nut bars are made with butter, marshmallows, crispy rice cereal, peanut butter chips, and salted peanuts.