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Makes a perfectly smooth coating for cakes. Roll it out to 1/4 inch thickness for best results. Glucose can be found at most cake decorating supply stores. You may color it with three drops of whatever food coloring you desire.
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Fresh veggies, shrimp and pasta make this one-dish meal a busy cook's dream! Neutral soybean oil lets the fresh flavors take center stage. Serve and enjoy, hot or cold!
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California restaurateur Trader Vic is credited with invention of the mai tai. He served the rum and juice cocktail to friends visiting from Tahiti, who exclaimed, 'Maita'i roa ae!' The term translates to 'very good' and the name mai tai stuck.
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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.
cooking.nytimes.com
A slab pie is nothing more than a regular pie writ large Baked in a 9-x-13-inch pan, this pie feeds 24 but is easier to make (and to carry) than 3 separate pies The filling was inspired by an e-mail from Pete Wells, our restaurant critic, who mused about his ideal Thanksgiving dessert; the brown sugar, ginger and rum give it a complex and more autumnal flavor than most apple pies
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Watercress is tossed with peanuts and sesame seeds and plenty of lime juice in this refreshing green salad.
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This German chocolate cake takes time and effort to make but it's very worth it and sure to impress.
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This makes a great batter, which then makes a great crepe. Soy milk, hazelnut syrup, water, margarine and flour. Simple. Mix the batter, chill and pour into a hot pan.
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This is a fluffy whipped frosting that is lovely on cakes. Makes enough to frost one 9x13 inch cake.
cooking.nytimes.com
Briar Handly left Vermont for the Rocky Mountains as soon as he finished high school “I didn’t have much of a plan beyond skiing,” Mr Handly said
www.delish.com
They won't warm you up, but these spiced marshmallows are the perfect pairing for an afternoon cup of chai.