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cooking.nytimes.com
This recipe is by Joanna Pruess and takes 1 hour, plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
The Highlands Bar and Grill in Birmingham, Ala., has evolved with dining trends to a small degree over the years (these days, of course, there is a poached “farm egg” on the menu), but it also bucks them to a larger one The point has been to change carefully and ever so slightly, always and never At no time can the restaurant be perceived as changing at all
www.delish.com
Your new favorite ice cream sundae is almost too much to handle: layers of vanilla and coffee ice cream, crushed Oreos, hot fudge sauce, and caramel.
www.delish.com
We garnished these sophisticated desserts, which are very easy to prepare, with chocolate shavings.
www.delish.com
The most *~magical~* cheesecake on the internet.
www.allrecipes.com
Rich caramel sauce, sprinkled with just a little sea salt, is the perfect topping for ice cream and other desserts.
www.foodnetwork.com
Get Grilled Stuffed Jalapeno Chiles with Grilled Red Pepper-Tomato Sauce Recipe from Food Network
www.foodnetwork.com
Get Lamb Sausage Recipe from Food Network