Search Results (22,533 found)
cooking.nytimes.com
This recipe is by Elaine Louie and takes 1 hour, plus 2 hours resting. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Elaine Louie and takes 1 hour, plus 2 hours resting. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
This very old recipe has a small amount of milk and a bit of flour stirred into the custard, so it bakes up more dense than a traditional custard. And the nutmeg adds a wonderful flavor to this heavier baked pie. Serve warm or cold with whipped cream.
This very old recipe has a small amount of milk and a bit of flour stirred into the custard, so it bakes up more dense than a traditional custard. And the nutmeg adds a wonderful flavor to this heavier baked pie. Serve warm or cold with whipped cream.
www.allrecipes.com
A great cookie for cutouts that are brown in color: footballs, animals, leaves, etc.
A great cookie for cutouts that are brown in color: footballs, animals, leaves, etc.
cooking.nytimes.com
Everyone needs a good sugar cookie recipe If you can master the very simple technique behind this one dough, you have several variations at your disposal, most likely without a trip to the grocery store.
Everyone needs a good sugar cookie recipe If you can master the very simple technique behind this one dough, you have several variations at your disposal, most likely without a trip to the grocery store.
www.allrecipes.com
This Swiss meringue buttercream is made by heating egg whites and sugar in a double boiler. That step pasteurizes the egg whites and allows them to hold air when whipped into a beautiful fluffy meringue. See footnotes to add fruit puree, melted cooled chocolate, or other flavor variations.
This Swiss meringue buttercream is made by heating egg whites and sugar in a double boiler. That step pasteurizes the egg whites and allows them to hold air when whipped into a beautiful fluffy meringue. See footnotes to add fruit puree, melted cooled chocolate, or other flavor variations.
www.allrecipes.com
This has been a recipe in our family since before the turn of the century. I am 70, so you can imagine when it started to get down to my sister and me. Now my grand-nephew enjoys them. Keep under lock and key, or they will disappear in a trice!
This has been a recipe in our family since before the turn of the century. I am 70, so you can imagine when it started to get down to my sister and me. Now my grand-nephew enjoys them. Keep under lock and key, or they will disappear in a trice!
www.allrecipes.com
Corn and zucchini come together to create a quick and easy side dish with a bit of Cajun flair.
Corn and zucchini come together to create a quick and easy side dish with a bit of Cajun flair.
www.allrecipes.com
This requires a pizzelle iron, similar to a waffle iron in appearance. Makes thin wafer-like cookies with snowflake designs, an Italian tradition for Christmas or anytime.
This requires a pizzelle iron, similar to a waffle iron in appearance. Makes thin wafer-like cookies with snowflake designs, an Italian tradition for Christmas or anytime.
www.delish.com
You'll never go back to instant mashed potatoes again.
You'll never go back to instant mashed potatoes again.
www.delish.com
This method works equally well with chicken, pork or beef.
This method works equally well with chicken, pork or beef.
cooking.nytimes.com
This recipe is by Pierre Franey and takes About 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Pierre Franey and takes About 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
