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cooking.nytimes.com
This recipe is by Eugenia Bone and takes About 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Eugenia Bone and takes About 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.foodnetwork.com
Get Braciole Recipe from Food Network
Get Braciole Recipe from Food Network
Ingredients:
bread crumbs, garlic, pecorino romano, provolone, italian parsley, olive oil, flank steak, dry white wine, marinara sauce, onion, cloves, celery, carrot, tomatoes, basil leaves, bay leaves, butter optional
www.allrecipes.com
Tart fresh blackberries and lemon complement a sweet butter tart filling, like a fruit tart married with a butter tart.
Tart fresh blackberries and lemon complement a sweet butter tart filling, like a fruit tart married with a butter tart.
cooking.nytimes.com
Light yet rich, this magical dessert is like the grown-up version of the chocolate pudding pie of your youth It requires a bit more work, but nothing terribly taxing Just whip melted chocolate, butter and eggs into a mousse, and then pour it all into a chocolate cookie crust
Light yet rich, this magical dessert is like the grown-up version of the chocolate pudding pie of your youth It requires a bit more work, but nothing terribly taxing Just whip melted chocolate, butter and eggs into a mousse, and then pour it all into a chocolate cookie crust
www.chowhound.com
Strictly for the cook with a sense of humor
Strictly for the cook with a sense of humor
www.chowhound.com
A recipe for a moist chocolate layer cake with a subtle touch of ancho chile powder.
A recipe for a moist chocolate layer cake with a subtle touch of ancho chile powder.
Ingredients:
cocoa, water, buttermilk, vanilla, flour, baking soda, salt, ancho chile, cayenne pepper, butter, sugar, brown sugar, eggs
cooking.nytimes.com
In Italy, a favorite way to serve fresh small artichokes is raw, dressed with oil and lemon It couldn’t be a simpler presentation, and it’s sensational Slice the trimmed artichokes as thinly as possible, then season and toss with fruity extra-virgin olive oil and lemon juice
In Italy, a favorite way to serve fresh small artichokes is raw, dressed with oil and lemon It couldn’t be a simpler presentation, and it’s sensational Slice the trimmed artichokes as thinly as possible, then season and toss with fruity extra-virgin olive oil and lemon juice
www.foodnetwork.com
Get Stracciatella with Strawberries and Vin Santo Recipe from Food Network
Get Stracciatella with Strawberries and Vin Santo Recipe from Food Network
www.delish.com
This is one of those happy-accident recipes. When Beth Lipton didn't have enough butter to make banana bread, she swapped in peanut butter. She's been making it that way ever since.
This is one of those happy-accident recipes. When Beth Lipton didn't have enough butter to make banana bread, she swapped in peanut butter. She's been making it that way ever since.
www.allrecipes.com
These easy butter cookies use almond extract and crushed almonds for crunch and flavor.
These easy butter cookies use almond extract and crushed almonds for crunch and flavor.
www.delish.com
Kick up the protein with peanut butter and whey protein.
Kick up the protein with peanut butter and whey protein.
www.allrecipes.com
Master the classic ham and cheese crepe, a French favorite that proves simple is best with the right technique and some Gruyere cheese.
Master the classic ham and cheese crepe, a French favorite that proves simple is best with the right technique and some Gruyere cheese.