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cooking.nytimes.com
At a few spots in New York, the tartuffo rises to exceptional heights At Il Mulino in the Village, the kitchen pays attention to the last course and transcends the customarily disappointing Italian dessert tray Here, by combining tartuffo with a superbly foamy zabaglione, which is then strewn with crushed amaretti and fresh berries, dessert would seem reason enough to go to the restaurant.
At a few spots in New York, the tartuffo rises to exceptional heights At Il Mulino in the Village, the kitchen pays attention to the last course and transcends the customarily disappointing Italian dessert tray Here, by combining tartuffo with a superbly foamy zabaglione, which is then strewn with crushed amaretti and fresh berries, dessert would seem reason enough to go to the restaurant.
Ingredients:
vanilla ice cream, chocolate, cherries, almonds, vegetable oil, whipped cream, amaretto
www.foodnetwork.com
Get Quick Double Chocolate Cupcakes Recipe from Food Network
Get Quick Double Chocolate Cupcakes Recipe from Food Network
Ingredients:
cake mix, vegetable oil, eggs, chocolate chips, butter, confectioners sugar, milk, vanilla
www.chowhound.com
Make a flavorful side dish of sautéed zucchini using just six ingredients. This four-step guide includes an instructional video to guide you through the process...
Make a flavorful side dish of sautéed zucchini using just six ingredients. This four-step guide includes an instructional video to guide you through the process...
cooking.nytimes.com
You can use any cut of steak, either bone-in or boneless, to make this classic French bistro dish Steaks cut from the tenderloin, such as filet mignon, are the most tender pieces of beef, though they lack the assertively beefy chew of sirloins and rib steaks Adding brandy to the pan sauce not only contributes flavor; its high alcohol content and acidity help extract flavor from the pan drippings
You can use any cut of steak, either bone-in or boneless, to make this classic French bistro dish Steaks cut from the tenderloin, such as filet mignon, are the most tender pieces of beef, though they lack the assertively beefy chew of sirloins and rib steaks Adding brandy to the pan sauce not only contributes flavor; its high alcohol content and acidity help extract flavor from the pan drippings
cooking.nytimes.com
This recipe is by Amanda Hesser and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Amanda Hesser and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Puffy, yeast-raised little raisin cookies are fried to golden brown and sprinkled with confectioners' sugar for a traditional Mennonite treat to ring in the new year.
Puffy, yeast-raised little raisin cookies are fried to golden brown and sprinkled with confectioners' sugar for a traditional Mennonite treat to ring in the new year.
Ingredients:
sugar, water, yeast, raisins, eggs, milk, salt, flour, vegetable oil, confectioners sugar
www.chowhound.com
This comforting pasta is the essence of fall.
This comforting pasta is the essence of fall.
Ingredients:
thyme, vegetable oil, butternut squash, vanilla bean, egg, butter, chestnuts, parmigiano reggiano
www.allrecipes.com
Fancy twisted cheese breadsticks with that satisfying crunchy, buttery texture are easy to make because they are made with prepared frozen dough.
Fancy twisted cheese breadsticks with that satisfying crunchy, buttery texture are easy to make because they are made with prepared frozen dough.
Ingredients:
puff pastry, olive oil, black pepper, cayenne pepper, cheddar cheese, parmigiano reggiano
www.foodnetwork.com
Get Lamb Burgers with Feta Sauce and Spinach Recipe from Food Network
Get Lamb Burgers with Feta Sauce and Spinach Recipe from Food Network
www.allrecipes.com
This delicious dish uses skinless boneless chicken breasts cooked in a gingery, spicy, soy sauce. It's great as an appetizer or as a main dish served with rice and a veggie.
This delicious dish uses skinless boneless chicken breasts cooked in a gingery, spicy, soy sauce. It's great as an appetizer or as a main dish served with rice and a veggie.
cooking.nytimes.com
This recipe is by Trish Hall and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Trish Hall and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.