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cooking.nytimes.com
Stella Parks developed this recipe for an all-butter triple-layer chocolate cake with a shockingly tender crumb and deep, fudgy flavor The cake looks intimidating at first, but Ms Parks's technique involves simply stirring all the ingredients together in a single 5-quart pan and then pouring it into 3 pans
cooking.nytimes.com
This creamy pink dessert breaks out of the usual strawberry cheesecake mold Instead of two distinct layers (creamy cheesecake on the bottom, bright red berries on top), the berries and cream cheese mixture are puréed together until smooth, silky and deeply flavored A little red wine adds complexity and intensifies the rosy color, but feel free to use water or orange juice instead
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Get Shrimp Fajitas with Mushrooms and Corn Recipe from Food Network
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The oats, hazelnuts and tahini (called tahini paste in Britain) make these cookies seem quite healthy, but don’t be fooled They are as naughty and delicious as any cookie Toasting the hazelnuts and sesame seeds really helps with the nutty flavor, so don’t skip that bit
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Warm holiday spices, dark molasses, and sweet dried fruit make this fruitcake a classic.
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Get Strawberry Shortcake Ice Cream Cake Recipe from Food Network
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Get Super-Stuffed Monte-Cristo Sandwiches Recipe from Food Network
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Get Rabbit and Dumplings Recipe from Food Network
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Get Lemon Lavender Cupcakes Recipe from Food Network
www.allrecipes.com
This hot chocolate recipe uses milk substitute of coconut-almond milk blend to achieve a hot chocolate evocative of the Almond Joy® candy bar.