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cooking.nytimes.com
Done correctly, a classic tiramisù can be transcendent A creamy dessert of espresso-soaked ladyfingers surrounded by lightly sweetened whipped cream and a rich mascarpone, tiramisù relies heavily on the quality of its ingredients If you don’t have a barista setup at home, pick up the espresso at a local coffee shop, or use strongly brewed coffee
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Because the cookies are easier to grind when they're brittle, this recipe calls for crisp ones.
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Take to the stovetop with these fun-to-share bars. Toffee bits swirl with chocolate chips and yield a delicious no-bake dessert.
cooking.nytimes.com
This salad of julienned zucchini is dressed in yogurt and tossed with a generous amount of lemon juice and zest Use as many bright herbs as possible, or a single herb if you prefer, and chop them at the last minute.
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Healthy, hearty lentils get a burst of flavorful protein from crispy fried tofu and hot and spicy chile oil.
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Chef John fills these Russian-style pirozhki with his favorite dill-scented beef and onion mixture, which you can easily substitute with your desired filling.
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Bring some excitement back to breakfast by dressing up your scrambled eggs with rich Asiago cheese, onions, crispy peppers and the robust flavor of Margherita® Genoa or hard salami.
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Avocado and banana blend with chocolate chips to create an easy chocolate pudding Popsicle® that will delight kids and parents alike.
cooking.nytimes.com
This recipe is by Corby Kummer and takes 3 hours. Tell us what you think of it at The New York Times - Dining - Food.
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This omelette, that I adapted from a little book in my sister's recipe collection aptly called "Fast Food" is so delicious that I set myself a goal of taking...
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Brown sugar custard layered with bananas and peanuts -- homemade goodness.
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Locro is a hearty and creamy potato-cheese soup that is popular in Ecuador and Peru. This recipe uses Muenster cheese.