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This recipe is by Mark Bittman and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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For this braised lettuce — especially ambrosial if, as suggested here, a discreet anchovy or 10 are permitted — everything is fast and minimal Put thin wedges of lettuce to quickly and lightly wilt in warm butter and broth and spoon it over hot bread That’s all.
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Wild persimmons start to blush along the country roads of Indiana in late September, stealing the colors of sunset and weighing down their trees like Christmas balls They are native to the landscape, unlike the Chinese and Japanese varieties cultivated in California and found in grocery stores Foraging carries on through November, when the fruit claims a place at the Hoosier Thanksgiving table in the form of a dark gold pudding, distant kin to the sweet persimmon bread offered to early colonials by the Cherokee
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It's easy to make this crustless spinach and mushroom quiche - most ingredients are mixed in a blender. Stir, pour, and bake.
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This recipe combines the flavors of coffee and chocolate into an ice cream pie. For something different, try using coffee or chocolate chip ice cream in place of vanilla.
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Hot buttered rum sauce is an easy and rich dessert fondue idea. Serve with fruit, angel food cake, or your favorite fondue dippers.
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Simultaneously whimsical and earthy, this Parsnip Crisp with Apple-Parsnip Mousse and Apple Caramel, adapted from chef Dan Hunter of Brae, is wholly delightful...
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Cold coconut milk, cold beaters, and a cold mixing bowl are the tricks to making this fluffy vegan whipped cream substitute.
Ingredients: coconut milk, sugar, vanilla
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Get Cheesy Mushroom and Broccoli Casserole Recipe from Food Network