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This recipe is the culmination of much experimentation in my kitchen. I have omitted black tea, as I am not fond of caffeine. The resulting tea follows in the tradition sprung up on the west coast, particularly the SF bay area, where a fondness for strong spices seems to be most favored, savored and brewed. Add enough soy milk or cows milk to suit your taste.
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Tender pork chops cooked in individual foil packets with veggies and barbecue sauce make a quick and easy dinner.
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Brew and bottle this classic soda yourself.
cooking.nytimes.com
You can make this salad with wide rice noodles, but I love the nutty flavor and wholesomeness of buckwheat soba.
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Brussels sprouts are sauteed in bacon drippings with a handful of caraway seeds, and then tossed with fresh spinach and vinaigrette. Serve topped with crumbled bacon.
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Brussels sprout leaves, cranberries, and cinnamon-roasted almonds are tossed in a maple-Dijon dressing in this impressive pot-luck dish.
cooking.nytimes.com
There’s a special place at the dinner table for anything cooked in bacon or sausage fat, but brussels sprouts pair especially well with that kind of smoky, fatty flavor Caramelized in sausage drippings, the sprouts stay lighter than expected thanks to some quickly pickled red onion and lots of fresh parsley.
cooking.nytimes.com
This recipe is by David Latt and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Get Bacon Bourbon Brussels Sprout Skewers Recipe from Food Network
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My boys love this vegan Strawberry Ice Cream. I made a batch and it was gone in a couple of hours. So I made more and my husband got in on the act, consuming...
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Delicate yet tasty, this classic vanilla custard looks sweet enough to finish off any special spring meal when served in eggshells instead of a plain dish.
Ingredients: eggs, milk, vanilla bean, sugar, gelatin, salt
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Get Creme Brulee Recipe from Food Network