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cooking.nytimes.com
Banana-cream pie is a fixture of Los Angeles dining, Jennifer Steinhauer reported for The Times in 2007 In large part, it seems that both the banana, a staple fruit in many parts of the world, and the cream pie, which is standard fare in the South and Midwest, appeal to the heterogeneous eaters of Los Angeles Annie Miler, the owner and chef at Clementine, a bakery near Century City, who grew up baking banana-cream pies, told her, “People are sort of here from all over the country.” Her recipe follows
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A methodical approach and patience are required to master croissants, but they are totally worth the extraordinary effort. Butter, flour, milk and yeast never had it so good!
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Here's a quick key lime tip: If you don't live in paradise, key limes might be a little hard to find at the store. That's OK! I use store-bought key lime juice all the time. I usually find it in the juice aisle and it tastes just like the real thing.
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This is a wonderful dish if you are having people over for brunch. If your just making it for two, simply cut the recipe in half and use a loaf pan. This impresses...
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Steam a batch of these vegan rice cakes made with gluten-free rice flour, tapioca starch, coconut milk, and optional food coloring for a kid-friendly dessert.
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This ice cream recipe has all of the marshmallow, chocolate, and graham cracker flavors of traditional s'mores.
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This classic chocolate layer cake with chocolate frosting will melt in your mouth--a true family favorite chocolate delight.
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A version of Irish cream made with whiskey, sweetened condensed milk, raw eggs, vanilla extract and chocolate syrup.
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This no-bake bombe made by layering fresh fig slices, whipped cream, and ladyfingers dipped in milk and brandy is an easy, elegant dessert.
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A creamy chocolate pudding using tofu.
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I have always loved tapioca pudding and coconut, so this dish is perfect for me!
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This turkey sausage lasagna recipe is layered with tomato sauce, ricotta, and mozzarella.