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Making ice cream using a sous vide machine is a complete game changer. Not only do you get perfectly cooked custard without the risk of curdled yolks, it also...
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Get Vanilla Bean Caramel Sauce Recipe from Food Network
cooking.nytimes.com
Rhubarb cooks down so quickly, this project takes less than an hour and the payoff is astonishing It also has a pleasing economy: you get a lovely syrup to make drinks with, alcoholic and nonalcoholic, while the fibrous pulp that you strain off may in fact be the best part, spooned atop yogurt with fresh strawberries, or as a silky, tart ice-cream topping This could be made as a simple syrup, but it's hard then to adjust the sweetness for differing tastes and applications
Ingredients: rhubarb, vanilla pod, water
cooking.nytimes.com
This recipe is a loose template; use any spice that seems festive and appealing to you, but bear in mind you are adding a relatively small amount of syrup per drink, so it pays to make it forceful This blend includes cinnamon, allspice, star anise, cloves, vanilla and ginger root.
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Rhubarb is in full season right now and I have been enjoying several sweet (some not so sweet) experiments with this wonderful ingredient in my kitchen. I was...
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This vanilla apple compote is the perfect accompaniment to French potato pancakes.
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A spicy and refreshing drink.
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Get Sweet Tea Custard Recipe from Food Network
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This Flourless Coconut and Chocolate Cake from Ottolenghi is gluten free, but rich and buttery enough for everyone to enjoy. Vanilla-speckled almond meal and...
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Get The World-Famous Tarte Tatin Recipe from Food Network
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Get Vanilla Meringues Recipe from Food Network
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Recipe courtesy of chef de cuisine Josh Emett and pastry chef Ron Paprocki of Gordon Ramsay at The London.