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This cocktail recipe is a great way to use up leftover cranberry sauce by mixing it with Cognac, Licor 43 Cuarenta y Tres, and lemon juice.
This cocktail recipe is a great way to use up leftover cranberry sauce by mixing it with Cognac, Licor 43 Cuarenta y Tres, and lemon juice.
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
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
This recipe is by Pete Wells. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Pete Wells. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
A layer of espresso-dipped ladyfingers topped with a creamy, fluffy marscapone mixture with espresso and cognac is dusted with cocoa powder.
A layer of espresso-dipped ladyfingers topped with a creamy, fluffy marscapone mixture with espresso and cognac is dusted with cocoa powder.
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
cooking.nytimes.com
Sometimes the idea is not to be original or creative in the kitchen, but merely to be expedient and to satisfy The fresh produce of summer makes this easier Here, peaches and blackberries – the freshest to be found – soak in an easy, no-cook brandy sauce until you’re ready to eat them
Sometimes the idea is not to be original or creative in the kitchen, but merely to be expedient and to satisfy The fresh produce of summer makes this easier Here, peaches and blackberries – the freshest to be found – soak in an easy, no-cook brandy sauce until you’re ready to eat them
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A classic French 75 cocktail recipe, combining brandy, sparkling wine, and citrus flavors.
A classic French 75 cocktail recipe, combining brandy, sparkling wine, and citrus flavors.
cooking.nytimes.com
This recipe is by Corby Kummer and takes 5 hours. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Corby Kummer and takes 5 hours. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This recipe is by Jonathan Miles. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Jonathan Miles. Tell us what you think of it at The New York Times - Dining - Food.
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I love the flavor of tart-sweet dried cherries in autumn. When was invited to showcase my book The Bubbly Bar and make a cocktail at Tour de Champagne in Washington...
I love the flavor of tart-sweet dried cherries in autumn. When was invited to showcase my book The Bubbly Bar and make a cocktail at Tour de Champagne in Washington...
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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