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cooking.nytimes.com
This recipe is by William Norwich and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
All the textbooks say the same thing: cooking granulated sugar until it turns into caramel involves complex chemistry And I'm sure they are right But I'm just as sure that what turns sugar into caramel is magic
Ingredients: heavy cream, milk, sugar, egg yolks, eggs
www.allrecipes.com
Grilled cheese with a layer of pico de gallo makes for a tasty Mexican-inspired lunch. Serve with tomato soup.
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Fresh fruit waters, or Aguas de Frutas, made with crushed or blended fruit are a common and popular drink all over Mexico. This recipe is extremely flavorful and refreshing, especially when fresh strawberries are in season.
Ingredients: strawberries, sugar, water, lime, mint
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A rich egg custard poured into individual pastry-lined muffin cups and baked.
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A rich salted caramel pots de crème recipe.
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Classic pico de gallo salsa with avocado.
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Pots de Chocolat! Creamy, smooth, extra-rich! Irresistible. This is quick and easy to prepare. But make it several hours before serving: it must be refrigerated...
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Get Galette de Crabe le Bec-Fin Recipe from Food Network
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Cucumber is blended with fresh lime juice and sweetener for a simple, light, thirst-quenching drink.
Ingredients: water, cucumbers, lime juice
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Get Black Bean Soup (Sopa de Frijoles) Recipe from Food Network
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This is a recipe me and my friend Christine managed to perfect through trial and error, it tastes exactly like Mrs. Field's cookies for some reason but the recipe is relatively original