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cooking.nytimes.com
This rich and decadent spiced pumpkin cake is just the thing to serve for an autumn celebration, Thanksgiving or otherwise Chocolate chips and chopped pecans are added to the pumpkin batter for extra sweetness and a bit of welcome crunch For those who like to plan ahead, it can be made and frozen – iced and all
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Get Coconut Cupcakes With Cream Cheese Icing Recipe from Food Network
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These spicy whole-grain muffins are just sweet enough, unlike most cloying carrot cakes And these are packed with carrots.
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The cream cheese-maple sauce is dangerously good.
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Vegan dessert that’s so good you’ll never guess it’s vegan
cooking.nytimes.com
This recipe was brought to The Times in 2003 by Nigella Lawson, the British cookbook author and culinary celebrity, as part of an article encouraging readers to bake with yeast – an act all too often unnecessarily fraught with anxiety The payoff for tackling one's fear, she argued, is big Enter these pillowy, butter-rich buns dotted with semisweet chocolate and pistachios
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Get Caesar's Palace Salad Recipe from Food Network
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Get Janette's Chicken Parmesan Vegetable Roll-Ups Recipe from Food Network
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This garlic soup, which is based on a Provençal recipe, requires a minimal number of the staples that I always have on hand It calls for garlic; eggs; some sort of pasta; a green vegetable that can be as simple as the limp bunch of broccoli in my crisper or, as I use in this recipe, frozen peas; and Parmesan or Gruyère for the garnish.
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Get Latin Burgers with Caramelized Onion and Jalapeno Relish and Red Pepper Mayonnaise Recipe from Food Network
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Get Tuna Melt Recipe from Food Network
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Get Buffalo Chicken Cheese Balls Recipe from Food Network