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Sweet golden-brown cupcakes with the flavor of Irish cream liqueur are quick to whip up. Frost them with whipped cream or your favorite frosting.
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Crab imperial is a classic Maryland dish made with blue crab bound in a mayonnaise-based sauce. In place of the mayo, Michael Mina makes a hollandaise sauce, which makes the spread even silkier.
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Le Bernardin pastry chef Michael Laiskonis serves this milk-chocolaty dessert in an eggshell with caramel foam; it's known as "the egg." It's just as good in ramekins, topped with a simple caramel sauce blended with maple syrup.
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Rich, slightly salted caramel ice cream with flecks of vanilla.
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Recipe courtesy of chef de cuisine Josh Emett and pastry chef Ron Paprocki of Gordon Ramsay at The London.
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A rich, custard-filled champagne cupcakes recipe.
cooking.nytimes.com
Fresh wild mushrooms are the most delicious indulgence, whether it’s gray-brown morels in the springtime, golden chanterelles in the summer, or russet-colored porcini in the fall True, they are expensive (unless you know how to pick your own), but a mere half-pound is all you need for this creamy pasta — and chicken livers are cheap Serve the pasta in small portions; it is undeniably a bit on the rich side
cooking.nytimes.com
The Meyer lemon has always been something of a California secret, and every year when its brief growing season begins there, eager cooks sigh with relief The Meyer is not as assertive as the common supermarket varieties, but it offers so much more in nuanced flavor that it is unforgettable And these days, the Meyer's secret is finally out
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Get Egg Rolls Recipe from Food Network
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This shiny paint is a nice alternative to frosting your cookies. Paint the cookies before you pop them in the oven!
Ingredients: egg yolk, food coloring
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Get Bourbon BLT Baguette Recipe from Food Network
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This ice cream recipe has all of the marshmallow, chocolate, and graham cracker flavors of traditional s'mores.