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cooking.nytimes.com
This version of the classic French dessert is an adaptation of one attributed to Jean-Jacques Rachou, a former owner and chef of La Côte Basque, a restaurant The Times once called "the high-society temple of classic French cuisine." These acclaimed soufflés were a specialty at the restaurant, which closed its doors in 2004, after 45 years of serving guests like Jacqueline Kennedy Onassis, Babe Paley and Frank Sinatra Done right, they are airy, perfectly textured and deftly sweetened The key is the density of the egg whites; they must be whipped until the peaks are firm but not too full of air.
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Heres an ideal warm-weather meal with the refreshing flavors of mint, orange, lemon, and cucumber.
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This is a delicious and easy salad which takes little time and is a great meatless main course. It uses beets, goat cheese, candied walnuts and baby greens.
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My family calls these "Italian Cookies". They can be made with Anisette or with Anise flavoring. The orange juice adds nice flavor. They are a cake-like cookie that is a Christmas tradition in my family. (They get huge due to all the baking powder, so do not roll too large).
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Get Tropical Smoothie Recipe from Food Network
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Grand Marnier lends wonderful flavor to this gorgeous fruit cake.
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Get Sneaky' Citrus Punch Recipe from Food Network
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Get Vanilla Ice Cream with Flambeed Fresh Mincemeat Recipe from Food Network
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Get Caribbean Chicken Recipe from Food Network
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An East-West take on the pineapple-upside-down cake, this recipe with star anise and cranberry is perfect for the holidays.
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I will now share my recipe for GriggsO. This, my friends, gives you protein, calcium and gelatin for your joints in a sherbet like desert. You can use sugar free...
Ingredients: soft tofu, yogurt, jello