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cooking.nytimes.com
These are the rustic original macarons that begot the smooth-topped, puffed up, ganache-filled, pastel food-colored sandwich confections we know.
These are the rustic original macarons that begot the smooth-topped, puffed up, ganache-filled, pastel food-colored sandwich confections we know.
www.allrecipes.com
In Italian, these cookies are called "Ossi Dei Morti" or bones of the dead. They are hard cookies, but they are used for teething babies. Adults like to dip them in cappuccino.
In Italian, these cookies are called "Ossi Dei Morti" or bones of the dead. They are hard cookies, but they are used for teething babies. Adults like to dip them in cappuccino.
www.allrecipes.com
No rolling necessary on this crust! Just mix it in the pan and press into the bottom and sides.
No rolling necessary on this crust! Just mix it in the pan and press into the bottom and sides.
www.allrecipes.com
Cheesy, nutty, easy! A good make ahead for Christmas time. Keeps fresh for up to a week in a tin. Don't keep in a plastic bag tho'!
Cheesy, nutty, easy! A good make ahead for Christmas time. Keeps fresh for up to a week in a tin. Don't keep in a plastic bag tho'!
www.allrecipes.com
Martina cookies are the perfect little shortbread cookies to have on hand for holiday parties. Dip them in chocolate and coat with nuts and crushed candy canes for a festive treat.
Martina cookies are the perfect little shortbread cookies to have on hand for holiday parties. Dip them in chocolate and coat with nuts and crushed candy canes for a festive treat.
www.allrecipes.com
Make your own fresh, spinach-flavored pasta! Whip up a puree of garden-fresh spinach, water, egg and salt. Combine with flour to make a dough, then roll out and cut into shapes. Let it dry before cooking. Try serving with a simple, buttery sauce.
Make your own fresh, spinach-flavored pasta! Whip up a puree of garden-fresh spinach, water, egg and salt. Combine with flour to make a dough, then roll out and cut into shapes. Let it dry before cooking. Try serving with a simple, buttery sauce.
www.allrecipes.com
Believe it or not, mayonnaise is the secret ingredient that adds a little tang to this delightful fresh blueberry crisp.
Believe it or not, mayonnaise is the secret ingredient that adds a little tang to this delightful fresh blueberry crisp.
www.allrecipes.com
My Norwegian grandmother made this for us as a treat, and it continues to be a favorite my mother makes for my kids. Very easy and versatile. Serve rolled like a crepe with syrup or jam. Can also be a dessert stuffed with a sweetened cream cheese and lingon berry mixture.
My Norwegian grandmother made this for us as a treat, and it continues to be a favorite my mother makes for my kids. Very easy and versatile. Serve rolled like a crepe with syrup or jam. Can also be a dessert stuffed with a sweetened cream cheese and lingon berry mixture.
cooking.nytimes.com
This recipe is by Jonathan Reynolds and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Jonathan Reynolds and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
A yummy cookie! It is easy and quick to make. Makes a great Colossal Cookie, if you use a small pizza pan and cover with jam.
A yummy cookie! It is easy and quick to make. Makes a great Colossal Cookie, if you use a small pizza pan and cover with jam.
