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This is one of the hundreds of cupcake recipes that I make homemade for my cupcake business. It's a light lemon and lime cupcake.
This is one of the hundreds of cupcake recipes that I make homemade for my cupcake business. It's a light lemon and lime cupcake.
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The sweet and tangy salad duo gets warm and toasty.
The sweet and tangy salad duo gets warm and toasty.
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Creating a flavorful crust of dried mushrooms for your filet mignon is a breeze, and the herb butter is the perfect touch that takes this dish to the next level.
Creating a flavorful crust of dried mushrooms for your filet mignon is a breeze, and the herb butter is the perfect touch that takes this dish to the next level.
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Salmon is simply seasoned and baked, then served with a light wine sauce.
Salmon is simply seasoned and baked, then served with a light wine sauce.
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A simple preparation for this tasty cool weather veggie.
A simple preparation for this tasty cool weather veggie.
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Not so boring mashed potatoes. This dish goes really well with everything, from Chicken to Lamb.
Not so boring mashed potatoes. This dish goes really well with everything, from Chicken to Lamb.
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Get Brown Rice Crispy Treats Recipe from Food Network
Get Brown Rice Crispy Treats Recipe from Food Network
cooking.nytimes.com
This version of the classic French dessert is an adaptation of one attributed to Jean-Jacques Rachou, a former owner and chef of La Côte Basque, a restaurant The Times once called "the high-society temple of classic French cuisine." These acclaimed soufflés were a specialty at the restaurant, which closed its doors in 2004, after 45 years of serving guests like Jacqueline Kennedy Onassis, Babe Paley and Frank Sinatra Done right, they are airy, perfectly textured and deftly sweetened The key is the density of the egg whites; they must be whipped until the peaks are firm but not too full of air.
This version of the classic French dessert is an adaptation of one attributed to Jean-Jacques Rachou, a former owner and chef of La Côte Basque, a restaurant The Times once called "the high-society temple of classic French cuisine." These acclaimed soufflés were a specialty at the restaurant, which closed its doors in 2004, after 45 years of serving guests like Jacqueline Kennedy Onassis, Babe Paley and Frank Sinatra Done right, they are airy, perfectly textured and deftly sweetened The key is the density of the egg whites; they must be whipped until the peaks are firm but not too full of air.
cooking.nytimes.com
This is classic 1950s cocktail fare that, unlike the savory gelées and boiled ham canapés that are best forgotten, we still want to eat today Just wrap cocktail olives in a simple Cheddar dough and bake until golden Martini optional.
This is classic 1950s cocktail fare that, unlike the savory gelées and boiled ham canapés that are best forgotten, we still want to eat today Just wrap cocktail olives in a simple Cheddar dough and bake until golden Martini optional.
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Warm up with a bowl of this savory soup that's loaded with incredible flavor. Caramelized onions simmer with sweet onion soup and beef consommé. It's topped with cheesy garlic Texas toast and is so good you may want to double the recipe because it will be gone in a flash!
Warm up with a bowl of this savory soup that's loaded with incredible flavor. Caramelized onions simmer with sweet onion soup and beef consommé. It's topped with cheesy garlic Texas toast and is so good you may want to double the recipe because it will be gone in a flash!
cooking.nytimes.com
At Spoon and Stable, his Minneapolis restaurant, Gavin Kaysen cooks a version of his grandmother Dorothy’s pot roast using paleron (or flat iron roast), the shoulder cut of beef commonly used in pot au feu, as well as housemade sugo finto, a vegetarian version of meat sauce made with puréed tomatoes and minced carrot, celery, onions and herbs This recipe uses a chuck roast and tomato paste, both easier to find and still delicious.
At Spoon and Stable, his Minneapolis restaurant, Gavin Kaysen cooks a version of his grandmother Dorothy’s pot roast using paleron (or flat iron roast), the shoulder cut of beef commonly used in pot au feu, as well as housemade sugo finto, a vegetarian version of meat sauce made with puréed tomatoes and minced carrot, celery, onions and herbs This recipe uses a chuck roast and tomato paste, both easier to find and still delicious.
Ingredients:
chuck roast, canola oil, butter, red onions, carrots, celery, rutabaga, cremini mushrooms, parsnips, garlic, tomato paste, bay leaves, rosemary, red wine, beef broth
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A versatile tart appropriate as an hors d’oeuvre or a dessert.
A versatile tart appropriate as an hors d’oeuvre or a dessert.
Ingredients:
cinnamon, star anise, black peppercorns, juniper berry, dry red wine, figs, walnut, butter, salt, blue cheese, heavy cream, vanilla bean, pastry dough, honey