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Recipe By: Grace Parisi
Recipe By: Grace Parisi
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Asparagus spears begin to poke out of the ground in early spring, and they find their way into this savory torta. This is perfect for a simple lunch served warm...
Asparagus spears begin to poke out of the ground in early spring, and they find their way into this savory torta. This is perfect for a simple lunch served warm...
www.delish.com
Jeremy Sewall adds a little candied ginger to the tart's crust for a hint of spice; feel free to add more or omit it altogether.
Jeremy Sewall adds a little candied ginger to the tart's crust for a hint of spice; feel free to add more or omit it altogether.
Ingredients:
flour, candied ginger, salt, butter, water, sugar, lemon, blueberries, lemon juice, egg white
cooking.nytimes.com
This formula for pâte sucrée comes from the pastry chef Jacquy Pfeiffer, with whom I wrote a book It may surprise you that everything, even the butter, is at room temperature when you mix the dough Room temperature butter will mix together thoroughly and quickly with the other ingredients, so you won’t find chunks of it when you roll out the dough
This formula for pâte sucrée comes from the pastry chef Jacquy Pfeiffer, with whom I wrote a book It may surprise you that everything, even the butter, is at room temperature when you mix the dough Room temperature butter will mix together thoroughly and quickly with the other ingredients, so you won’t find chunks of it when you roll out the dough
Ingredients:
pastry, plus, french, salt, confectioners sugar, almond flour, vanilla, egg, cake flour
cooking.nytimes.com
We all love a rich, creamy French potato gratin, but for a special occasion, or just for fun, make this version, which is encased in buttery flaky pastry so the gratin becomes a savory tart Serve a small slice alongside roasted meats, or a larger portion for a vegetarian lunch, accompanied by a green salad If you want to make it a few hours ahead, or even a day before, it reheats beautifully.
We all love a rich, creamy French potato gratin, but for a special occasion, or just for fun, make this version, which is encased in buttery flaky pastry so the gratin becomes a savory tart Serve a small slice alongside roasted meats, or a larger portion for a vegetarian lunch, accompanied by a green salad If you want to make it a few hours ahead, or even a day before, it reheats beautifully.
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All the flavor of butter tarts, but with a pressed crust that is very easy to make.
All the flavor of butter tarts, but with a pressed crust that is very easy to make.
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Perfect for a tea party, these dainty shells will go with just about any filling. A pastry made with cream cheese, butter, and flour gets pressed into mini muffin tins and baked.
Perfect for a tea party, these dainty shells will go with just about any filling. A pastry made with cream cheese, butter, and flour gets pressed into mini muffin tins and baked.
www.allrecipes.com
A sweet and tender pastry crust is filled with a tangy lemon curd filling.
A sweet and tender pastry crust is filled with a tangy lemon curd filling.
Ingredients:
flour, butter, confectioners sugar, egg yolk, water, eggs, superfine sugar, lemon, lemon juice, heavy whipping cream
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This easy galette is just like a seasonal fruit pie. My favorite combination is blackberries with peaches, but you can use pretty much any seasonal fruit that you love. This one's a no-brainer!
This easy galette is just like a seasonal fruit pie. My favorite combination is blackberries with peaches, but you can use pretty much any seasonal fruit that you love. This one's a no-brainer!
cooking.nytimes.com
This recipe is by Amanda Hesser and takes 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Amanda Hesser and takes 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
flour, sugar, butter, egg yolk, heavy cream, vanilla bean, cinnamon, cranberries, orange juice, cornstarch, beaten egg
cooking.nytimes.com
This recipe is by Christine Muhlke and takes 3 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Christine Muhlke and takes 3 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
If you are a fan of lemon curd or the classic French tarte au citron, you will love this cranberry version To minimize kitchen time, make it in stages, preparing the crust and curd a day or two in advance The finished tart keeps well for a couple of days too
If you are a fan of lemon curd or the classic French tarte au citron, you will love this cranberry version To minimize kitchen time, make it in stages, preparing the crust and curd a day or two in advance The finished tart keeps well for a couple of days too