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cooking.nytimes.com
Poundcake is like brownies: a baker's challenge that sounds like child's play The name itself is traditionally half the recipe – a pound each of butter, eggs, sugar and flour – but the technique is critical to producing a cake that is so tender it can stand alone but is still sturdy enough to hold up under a fruit compote, ice cream or sauce This recipe, adapted from Joseph Murphy, a pastry chef at Gotham Bar and Grill, calls for melting the butter first, beating the eggs and sugar together until they are very thick, then whisking in the flours and the butter
www.allrecipes.com
Spinach and romaine lettuce combine with chopped hazelnuts, juicy golden raisins, red onion, creamy avocado slices, and mini shredded wheat cereal biscuits. The delicious dressing features sugar-free strawberry preserves, aged balsamic vinegar, and extra-virgin olive oil.
www.foodnetwork.com
Get Joe's "Say Cheese" Cheesecake with Fresh Strawberry Sauce Recipe from Food Network
www.allrecipes.com
Chicken and strawberries are served over a bed of spinach, sprinkled with almonds and served with a creamy lime dressing.
www.foodnetwork.com
Get Smoked Ginger Chicken with Cardamom, Cloves and Cinnamon Recipe from Food Network
www.allrecipes.com
I am overrun with wild cilantro in my back yard. Literally, it feeds my compost bin more than my family even though we use it in everything. This sauce (perhaps more of a pesto) is fabulous on anything but the obvious choices are chicken and tuna. Enjoy.
www.delish.com
Olive oil, red bell peppers, garlic and sherry give this gently simmered fish its Spanish accent. Theyre pureed with another favorite Spanish ingredient, blanched almonds, which thicken the sauce and give it a sweet, nutty flavor.
www.delish.com
"Watermelon juice has such a mild flavor that most thickeners would overpower its taste," says chef Jamie Bissonnette of Coppa in Boston. "But xanthan allows me to turn it into a soup."
www.chowhound.com
There are quite a few posts asking for suggestions recently, so I thought I would post this complete meal rec. For those of you who don't like long ingredient...
cooking.nytimes.com
During Nowruz, the Persian New Year, it's traditional to eat fish, a symbol of life This version, adapted from the chef Hanif Sadr, is stuffed with bij, a mixture of chopped herbs, walnuts and pomegranate molasses that forms the base of many northern Iranian dishes After a short turn in a hot oven, the fish emerges with crisp, brown skin
www.allrecipes.com
A refreshing drink on a hot day. Lime juice and water, sweetened with sugar and honey.
Ingredients: lime juice, water, sugar, honey
www.allrecipes.com
A crisp and refreshing jicama salad for summer or anytime, this salad goes really well with a Mexican-style dish.