Search Results (186 found)
cooking.nytimes.com
This recipe came to The Times from Meg Ray and Caitlin Williams, the owners of Miette Cakes, a bakery in San Francisco They reimagined a classic booze pie as ice-cream sandwiches, literally a children’s dessert for adults They replaced the graham-cracker crust with homemade graham crackers, turned the mousse into ice cream and elevated it with a relatively abstemious dose of Cognac
This recipe came to The Times from Meg Ray and Caitlin Williams, the owners of Miette Cakes, a bakery in San Francisco They reimagined a classic booze pie as ice-cream sandwiches, literally a children’s dessert for adults They replaced the graham-cracker crust with homemade graham crackers, turned the mousse into ice cream and elevated it with a relatively abstemious dose of Cognac
Ingredients:
flour, wheat flour, salt, cinnamon, butter, brown sugar, honey, milk, cream, sugar, egg yolks, cognac, chocolate liqueur
cooking.nytimes.com
This recipe is by Jim Meehan. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Jim Meehan. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This recipe is by Jacques Pepin and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Jacques Pepin and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.chowhound.com
A warm mixture of Cognac and Chambord
A warm mixture of Cognac and Chambord
cooking.nytimes.com
This recipe is by Kristen Kish and takes 20 minutes, plus 6 hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Kristen Kish and takes 20 minutes, plus 6 hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
Jonathan Reynolds brought this recipe to The Times in 2000, from the New York restaurant La Tulipe He thought it a perfect dish for a man to cook for a woman (Whether that is also true for men cooking for men and women cooking for women, he said he didn’t know, so we tested it out: It does.) The morels and Cognac are wildly sophisticated additions to what otherwise might be a plain roasted chicken, making the dish an easy, stylish win for newish cooks interested in making an impression on a sweetheart or someone who might become one
Jonathan Reynolds brought this recipe to The Times in 2000, from the New York restaurant La Tulipe He thought it a perfect dish for a man to cook for a woman (Whether that is also true for men cooking for men and women cooking for women, he said he didn’t know, so we tested it out: It does.) The morels and Cognac are wildly sophisticated additions to what otherwise might be a plain roasted chicken, making the dish an easy, stylish win for newish cooks interested in making an impression on a sweetheart or someone who might become one
cooking.nytimes.com
Done correctly, a classic tiramisù can be transcendent A creamy dessert of espresso-soaked ladyfingers surrounded by lightly sweetened whipped cream and a rich mascarpone, tiramisù relies heavily on the quality of its ingredients If you donât have a barista setup at home, pick up the espresso at a local coffee shop, or use strongly brewed coffee
Done correctly, a classic tiramisù can be transcendent A creamy dessert of espresso-soaked ladyfingers surrounded by lightly sweetened whipped cream and a rich mascarpone, tiramisù relies heavily on the quality of its ingredients If you donât have a barista setup at home, pick up the espresso at a local coffee shop, or use strongly brewed coffee
www.chowhound.com
An airy, snowcapped mountain of chestnuts and chocolate.
An airy, snowcapped mountain of chestnuts and chocolate.
Ingredients:
chestnuts, milk, sugar, fennel seeds, chocolate, cognac, heavy cream, powdered sugar, vanilla
www.allrecipes.com
This heavenly wild mushroom ragout with creme fraiche is fantastic for breakfast, lunch, or dinner.
This heavenly wild mushroom ragout with creme fraiche is fantastic for breakfast, lunch, or dinner.
Ingredients:
olive oil, butter, wild mushrooms, salt, shallots, cognac, white wine vinegar, creme fraiche, chicken broth, marjoram
www.allrecipes.com
Chef John uses a nice light sauce on his lobster thermidor. And you can prep these ahead of time and just pop them in the oven when your guests arrive!
Chef John uses a nice light sauce on his lobster thermidor. And you can prep these ahead of time and just pop them in the oven when your guests arrive!
Ingredients:
lobster tails, butter, shallots, mushrooms, flour, cognac, milk, creme fraiche, tarragon, bread crumbs, parmigiano reggiano
www.foodnetwork.com
Get "Eyeball" Cherry Cordials Recipe from Food Network
Get "Eyeball" Cherry Cordials Recipe from Food Network