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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.
www.allrecipes.com
Four easy ingredients get these walleye fillets in and out of your oven in a flash!
Four easy ingredients get these walleye fillets in and out of your oven in a flash!
www.allrecipes.com
This cranberry sorbet with fresh squeezed citrus juice does not require an ice cream maker. It is frozen overnight and served cut into squares. Use as a dessert or in lieu of cranberry sauce with turkey.
This cranberry sorbet with fresh squeezed citrus juice does not require an ice cream maker. It is frozen overnight and served cut into squares. Use as a dessert or in lieu of cranberry sauce with turkey.
www.chowhound.com
The Greyhound cocktail recipe, made with grapefruit juice and vodka, gets Frenchified with the addition of elderflower liqueur.
The Greyhound cocktail recipe, made with grapefruit juice and vodka, gets Frenchified with the addition of elderflower liqueur.
www.allrecipes.com
Use your grill to make this easy, elegant dessert of grilled pineapple slices served with lemon-scented mascarpone cheese and a sprinkling of toasted hazelnuts.
Use your grill to make this easy, elegant dessert of grilled pineapple slices served with lemon-scented mascarpone cheese and a sprinkling of toasted hazelnuts.
cooking.nytimes.com
A homage to my mom, who loved the song of a similar name by Godard’s muse Anna Karina.
A homage to my mom, who loved the song of a similar name by Godard’s muse Anna Karina.
www.allrecipes.com
Turn store-bought mayonnaise into a flavorful dipping sauce by adding garlic, lemon juice, and cayenne pepper. Allow it to chill for an hour before serving to blend the flavors.
Turn store-bought mayonnaise into a flavorful dipping sauce by adding garlic, lemon juice, and cayenne pepper. Allow it to chill for an hour before serving to blend the flavors.
www.chowhound.com
Savor it as a digestif.
Savor it as a digestif.
cooking.nytimes.com
The flavor of blueberries resides almost completely in the purple skins, full of compounds called terpenes The skins have piney, citrusy qualities, but those flavors cook off quickly, which is why blueberry pies and jams so often taste of sweet and nothing else Adding lime juice and zest after cooking brings back the sweet-tart balance of the berries.
The flavor of blueberries resides almost completely in the purple skins, full of compounds called terpenes The skins have piney, citrusy qualities, but those flavors cook off quickly, which is why blueberry pies and jams so often taste of sweet and nothing else Adding lime juice and zest after cooking brings back the sweet-tart balance of the berries.