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Bring in the new year (Chinese New Year that is) with these classic Chinese almond cookies.
Bring in the new year (Chinese New Year that is) with these classic Chinese almond cookies.
www.foodnetwork.com
Get Salted Pretzel Brownies Recipe from Food Network
Get Salted Pretzel Brownies Recipe from Food Network
www.delish.com
Juicy salmon eggs add a delicate crunch to this luxurious pasta dish. If you prefer a more subtle fish flavor, substitute trout roe and smoked trout for the salmon roe and smoked salmon.
Juicy salmon eggs add a delicate crunch to this luxurious pasta dish. If you prefer a more subtle fish flavor, substitute trout roe and smoked trout for the salmon roe and smoked salmon.
www.allrecipes.com
If you have butter, onion, salt, chicken broth, and rice, you have all the makings for this simple side dish, so try it at your next dinner!
If you have butter, onion, salt, chicken broth, and rice, you have all the makings for this simple side dish, so try it at your next dinner!
www.simplyrecipes.com
Easy buttered egg noodles with grated Parmesan cheese, parsley, and plenty of butter!
Easy buttered egg noodles with grated Parmesan cheese, parsley, and plenty of butter!
www.simplyrecipes.com
How to make an American Flag Pie in a sheet-pan, perfect for Fourth of July! With a homemade crust and blueberry and strawberry filling.
How to make an American Flag Pie in a sheet-pan, perfect for Fourth of July! With a homemade crust and blueberry and strawberry filling.
Ingredients:
flour, sugar, salt, butter, sour cream, strawberries, orange, cornstarch, blueberries, cinnamon, lemon, lemon juice, egg white, cream
cooking.nytimes.com
Here is a nod both to the original bananas Foster at Brennan’s restaurant in the French Quarter of New Orleans and to the luxe version of bananas baba au rhum that the Louisiana chef Allison Vines-Rushing once cooked at Jack’s Luxury Oyster Bar in the East Village Silky and rich, deep with the flavors of bananas, rum and custard, it is not much work to make, and pays off in incredible flavor Do not be afraid to use an even darker sugar than the brown called for in the recipe, though molasses may be a step too far
Here is a nod both to the original bananas Foster at Brennan’s restaurant in the French Quarter of New Orleans and to the luxe version of bananas baba au rhum that the Louisiana chef Allison Vines-Rushing once cooked at Jack’s Luxury Oyster Bar in the East Village Silky and rich, deep with the flavors of bananas, rum and custard, it is not much work to make, and pays off in incredible flavor Do not be afraid to use an even darker sugar than the brown called for in the recipe, though molasses may be a step too far
www.allrecipes.com
Savory and cheesy, this sublime vegetarian risotto makes a wonderful main dish for fall dinner parties.
Savory and cheesy, this sublime vegetarian risotto makes a wonderful main dish for fall dinner parties.
www.allrecipes.com
Take a virtual trip to Paris with this homemade recipe for pain au chocolat--flaky, buttery chocolate croissants with just the right amount of bittersweet chocolate filling.
Take a virtual trip to Paris with this homemade recipe for pain au chocolat--flaky, buttery chocolate croissants with just the right amount of bittersweet chocolate filling.
www.allrecipes.com
This is a very delightful meal. Very simple, and my two-year old loves it! Interesting taste and texture. Serve with white rice.
This is a very delightful meal. Very simple, and my two-year old loves it! Interesting taste and texture. Serve with white rice.
www.allrecipes.com
Crackers add a crunchy and salty layer to this easy saltine cracker brittle that is topped with semisweet chocolate chips and almonds.
Crackers add a crunchy and salty layer to this easy saltine cracker brittle that is topped with semisweet chocolate chips and almonds.
cooking.nytimes.com
This rich, elegant gratin, adapted from the chef Naomi Pomeroy's book "Taste and Technique," brings together braised fennel, Gruyère sauce and crisp bread crumbs, with outrageously delicious results As with many recipes in this highly instructive book, this gratin is more labor intensive than what you may expect — coarse bread crumbs are toasted and shattered just so — but every component is key to the final dish A lot happens simultaneously, so breathe deep, and be sure to prep your ingredients before beginning, and carefully read through the recipe to the end (a good practice always)
This rich, elegant gratin, adapted from the chef Naomi Pomeroy's book "Taste and Technique," brings together braised fennel, Gruyère sauce and crisp bread crumbs, with outrageously delicious results As with many recipes in this highly instructive book, this gratin is more labor intensive than what you may expect — coarse bread crumbs are toasted and shattered just so — but every component is key to the final dish A lot happens simultaneously, so breathe deep, and be sure to prep your ingredients before beginning, and carefully read through the recipe to the end (a good practice always)
Ingredients:
bread, butter, garlic, fennel pollen, black pepper, fennel fronds, fennel bulbs, salt, olive oil, chicken stock, white wine, flour, milk, cheese, parmigiano reggiano