Search Results (29 found)
www.delish.com
This decadent pear-and-caramel trifle is perfect for a party because it can be made a day ahead and it serves a crowd.
This decadent pear-and-caramel trifle is perfect for a party because it can be made a day ahead and it serves a crowd.
cooking.nytimes.com
This recipe is by Christine Muhlke and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Christine Muhlke and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
Half the potatoes are left whole, the other half mashed. Both are topped with crème frâiche and snipped chives.
Half the potatoes are left whole, the other half mashed. Both are topped with crème frâiche and snipped chives.
cooking.nytimes.com
This recipe is by Dorie Greenspan and takes 1 hours 30 minutes, plus 2 hour's refrigeration (minimum). Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Dorie Greenspan and takes 1 hours 30 minutes, plus 2 hour's refrigeration (minimum). Tell us what you think of it at The New York Times - Dining - Food.
www.chowhound.com
A recipe for citrus-marinated sea scallops with Swiss chard and dill-caviar cream
A recipe for citrus-marinated sea scallops with Swiss chard and dill-caviar cream
Ingredients:
scallops, olive oil, tangerine, grapefruit, shallot, salt, swiss chard, sour cream, dill, sturgeon
www.foodnetwork.com
Get Now You Sea Salt, Now You Don't Chocolate Sauce Recipe from Food Network
Get Now You Sea Salt, Now You Don't Chocolate Sauce Recipe from Food Network
cooking.nytimes.com
This recipe came to The Times in 2006, near the start of the trend that by 2010 had brought salted caramel onto seemingly every fourth restaurant menu in the city of New York It was adapted by Christine Muhlke from the work of Nicole Kaplan, then the pastry chef at Eleven Madison Park, and it is excellent When serving, which you should do alongside Ms
This recipe came to The Times in 2006, near the start of the trend that by 2010 had brought salted caramel onto seemingly every fourth restaurant menu in the city of New York It was adapted by Christine Muhlke from the work of Nicole Kaplan, then the pastry chef at Eleven Madison Park, and it is excellent When serving, which you should do alongside Ms
www.chowhound.com
More of a dessert than a latte.
More of a dessert than a latte.
cooking.nytimes.com
The sablé is a sweet shortbread thatâs buttery and noticeably salty In this version, the dough is purposely very soft (itâs too soft to roll and cut for cookies) so that it can be patted and pressed into a tart pan, baked, and used as the base of a beautiful berry dessert You can spread the galette with lemon curd and top it with sliced strawberries or whole raspberries, but it is equally good with whipped cream or ice cream in place of the curd
The sablé is a sweet shortbread thatâs buttery and noticeably salty In this version, the dough is purposely very soft (itâs too soft to roll and cut for cookies) so that it can be patted and pressed into a tart pan, baked, and used as the base of a beautiful berry dessert You can spread the galette with lemon curd and top it with sliced strawberries or whole raspberries, but it is equally good with whipped cream or ice cream in place of the curd
www.delish.com
For a decadent dessert try contestant Mikey Torres's baklava recipe.
For a decadent dessert try contestant Mikey Torres's baklava recipe.
Ingredients:
pistachios, almonds, cinnamon, cardamom, nutmeg, salt, sugar, butter, phyllo dough, water, honey, rosewater, brown sugar, heavy cream
www.foodnetwork.com
Get Mussels with Saffron Mayonnaise Recipe from Food Network
Get Mussels with Saffron Mayonnaise Recipe from Food Network
Ingredients:
saffron threads, mayonnaise, lemon, lemon juice, dijon mustard, salt, mussels, dry white wine
www.simplyrecipes.com
Homemade focaccia is simply the BEST! It's easy to make, but be sure to give yourself the afternoon. You'll be rewarded with a rich, rosemary-scented bread that feeds a crowd. Serve as an appetizer or as a side with soup, roasts, or braises.
Homemade focaccia is simply the BEST! It's easy to make, but be sure to give yourself the afternoon. You'll be rewarded with a rich, rosemary-scented bread that feeds a crowd. Serve as an appetizer or as a side with soup, roasts, or braises.