Search Results (767 found)
cooking.nytimes.com
This recipe, from Julie Reiner of the Clover Club in Brooklyn, is a bourbon Manhattan, sweetened up with apricot and smoothed out with vermouth It’s a strong one, and it goes down easily (The New York Times)
This recipe, from Julie Reiner of the Clover Club in Brooklyn, is a bourbon Manhattan, sweetened up with apricot and smoothed out with vermouth It’s a strong one, and it goes down easily (The New York Times)
cooking.nytimes.com
This strawberry streusel cake is the perfect end to a summer meal But here's the interesting thing: Eat it slightly warm and it's dessert; let it get cold, and it makes a great coffee cake for breakfast the next day The cake is slightly tricky to assemble, and at some point it may look like a mess
This strawberry streusel cake is the perfect end to a summer meal But here's the interesting thing: Eat it slightly warm and it's dessert; let it get cold, and it makes a great coffee cake for breakfast the next day The cake is slightly tricky to assemble, and at some point it may look like a mess
Ingredients:
strawberries, strawberry jam, cornstarch, vanilla, sugar, flour, baking powder, baking soda, butter, sour cream, egg, turbinado sugar
cooking.nytimes.com
Here is an excellent project recipe that Christine Muhlke, then an editor and columnist at The New York Times Magazine, brought to us in a 2007 profile of the cookbook writer Gail Monaghan, who adapted it from a cookbook written by the Vicomte de Mauduit in 1933 It is infinitely more chic and cosmopolitan than most Neapolitan cakes, with no cartoon hue or bulk.
Here is an excellent project recipe that Christine Muhlke, then an editor and columnist at The New York Times Magazine, brought to us in a 2007 profile of the cookbook writer Gail Monaghan, who adapted it from a cookbook written by the Vicomte de Mauduit in 1933 It is infinitely more chic and cosmopolitan than most Neapolitan cakes, with no cartoon hue or bulk.
Ingredients:
sugar, jam, lemon juice, blanched almonds, flour, butter, lemon, orange, egg yolks, almond extract, orange flower water, almonds
cooking.nytimes.com
A classic British bakewell tart is a threesome: a crust; a layer of raspberry jam â one chockfull of seeds; and a sponge cake redolent of almonds. Sliced almonds and a drizzle of icing may or may not be optional, depending on whose recipe youâre using. I got my first taste of a bakewell, and this recipe, in Paris from my friend, Stephanie Johnston, who got it from her mom, Granny Annie, in England. Granny never used almonds or icing but occasionally swapped her homemade raspberry jam for red currant jelly or lemon curd. When I asked what made a good bakewell, Steph instructed, âThe crust, the jam and the almond cake.â Well, of course. That settled, Stephanie confessed to using Bonne Maman jam from the supermarket As for the crust, both Steph and her mom make a plain, all-butter crust, think pâte brisée or pie dough. We polished off Stephâs tart in one go after dinner, but had we shown more discipline, it would have kept at room temperature for three more days.
A classic British bakewell tart is a threesome: a crust; a layer of raspberry jam â one chockfull of seeds; and a sponge cake redolent of almonds. Sliced almonds and a drizzle of icing may or may not be optional, depending on whose recipe youâre using. I got my first taste of a bakewell, and this recipe, in Paris from my friend, Stephanie Johnston, who got it from her mom, Granny Annie, in England. Granny never used almonds or icing but occasionally swapped her homemade raspberry jam for red currant jelly or lemon curd. When I asked what made a good bakewell, Steph instructed, âThe crust, the jam and the almond cake.â Well, of course. That settled, Stephanie confessed to using Bonne Maman jam from the supermarket As for the crust, both Steph and her mom make a plain, all-butter crust, think pâte brisée or pie dough. We polished off Stephâs tart in one go after dinner, but had we shown more discipline, it would have kept at room temperature for three more days.
Ingredients:
tart crust, almond flour, flour, baking powder, butter, sugar, eggs, almond extract, raspberry jam, almonds, confectioners sugar, water
www.allrecipes.com
Colorful, English biscuits very popular with kids.
Colorful, English biscuits very popular with kids.
www.allrecipes.com
What a wonderful surprise the dressing is in this refreshing salad. Raspberry jam is swirled into raspberry vinegar, and then mixed with oil. This luscious dressing is tossed with the kiwi, strawberries, walnuts and spinach. Makes eight servings.
What a wonderful surprise the dressing is in this refreshing salad. Raspberry jam is swirled into raspberry vinegar, and then mixed with oil. This luscious dressing is tossed with the kiwi, strawberries, walnuts and spinach. Makes eight servings.
www.delish.com
Every ingredient in this dip is there for a reason.
Every ingredient in this dip is there for a reason.
www.allrecipes.com
All you need to make a delicious blackberry cobbler is some blackberry jam, a few basic pantry ingredients, and a little time spent blackberry picking. Serve this easy version hot out of the oven, warm, or cold.
All you need to make a delicious blackberry cobbler is some blackberry jam, a few basic pantry ingredients, and a little time spent blackberry picking. Serve this easy version hot out of the oven, warm, or cold.
www.foodnetwork.com
Get Dali-Side Up "Egg" Dessert Recipe from Food Network
Get Dali-Side Up "Egg" Dessert Recipe from Food Network
www.allrecipes.com
A tangy pineapple and peach flavored gelatin salad. I didn't tell anyone it had buttermilk until they ate it. Everyone wanted the recipe!
A tangy pineapple and peach flavored gelatin salad. I didn't tell anyone it had buttermilk until they ate it. Everyone wanted the recipe!
www.foodnetwork.com
Get Mixed Fruit Tart Recipe from Food Network
Get Mixed Fruit Tart Recipe from Food Network
Ingredients:
butter, sugar, salt, egg, heavy cream, flour, cream cheese, vanilla, strawberries, preserves
www.allrecipes.com
Very refreshing and different! Tea is mixed with apple cider, apricot nectar and lemonade, then served chilled over ice.
Very refreshing and different! Tea is mixed with apple cider, apricot nectar and lemonade, then served chilled over ice.