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www.delish.com
Skip the donuts and danishes, start the morning on a healthier note. Treat yourself to these scones, made with half plain and half whole-wheat flour plus rolled oats, which add lots of texture.
Skip the donuts and danishes, start the morning on a healthier note. Treat yourself to these scones, made with half plain and half whole-wheat flour plus rolled oats, which add lots of texture.
Ingredients:
flour, whole wheat flour, baking powder, salt, brown sugar, rolled oats, cherries, fennel seed, butter, egg, buttermilk
www.foodnetwork.com
Get Barley Risotto With Ham and Mushrooms Recipe from Food Network
Get Barley Risotto With Ham and Mushrooms Recipe from Food Network
Ingredients:
butter, shallots, barley, fennel seeds, button mushrooms, rosemary, dry white wine, chicken broth, ham steak, parmesan cheese, parsley
www.foodnetwork.com
Get Brie Stuffed French Toast Recipe from Food Network
Get Brie Stuffed French Toast Recipe from Food Network
Ingredients:
butter, walnuts, bananas, banana liqueur, maple syrup, half and half, cinnamon, vanilla, eggs, sugar, challah bread, double cream
www.chowhound.com
An irresistible recipe for rich chocolate cheesecake made with Nutella, a chocolate-hazelnut crust, and a creamy Nutella topping.
An irresistible recipe for rich chocolate cheesecake made with Nutella, a chocolate-hazelnut crust, and a creamy Nutella topping.
Ingredients:
chocolate wafers, hazelnuts, sugar, butter, flour, salt, cream cheese, chocolate, heavy cream, vanilla, eggs
www.foodnetwork.com
Get Strawberry Shortcake Cake Recipe from Food Network
Get Strawberry Shortcake Cake Recipe from Food Network
Ingredients:
butter, flour, cornstarch, baking soda, salt, sugar, eggs, sour cream, vanilla, strawberries, powdered sugar, cream cheese
www.delish.com
Two secret ingredients -- French bread and almonds -- make this dip deliciously creamy, without a drop of dairy.
Two secret ingredients -- French bread and almonds -- make this dip deliciously creamy, without a drop of dairy.
cooking.nytimes.com
This recipe appeared in The Times in an article by Craig Claiborne As Freeman pointed out, ''It's important to get good farm-fresh eggs, with really orange yolks and really thick cream; these are the main constituents of the drink.'' Halve the recipe for a smaller gathering.
This recipe appeared in The Times in an article by Craig Claiborne As Freeman pointed out, ''It's important to get good farm-fresh eggs, with really orange yolks and really thick cream; these are the main constituents of the drink.'' Halve the recipe for a smaller gathering.
www.foodnetwork.com
Get Watermelon Beet Soup Recipe from Food Network
Get Watermelon Beet Soup Recipe from Food Network
cooking.nytimes.com
Here’s a perfect summer recipe from “How to Cook Everything” for berries with Swedish cream — a mixture of sour and fresh cream, is akin to crème fraîche, but quicker to make (and certainly with easier-to-find ingredients) Make this with any berries you like.
Here’s a perfect summer recipe from “How to Cook Everything” for berries with Swedish cream — a mixture of sour and fresh cream, is akin to crème fraîche, but quicker to make (and certainly with easier-to-find ingredients) Make this with any berries you like.
www.allrecipes.com
Brushed with a mayo and garlic blend before they're coated in French onion-seasoned bread crumbs, these quick and easy baked chicken breasts make a delicious weeknight meal.
Brushed with a mayo and garlic blend before they're coated in French onion-seasoned bread crumbs, these quick and easy baked chicken breasts make a delicious weeknight meal.
www.foodnetwork.com
Get Quick Blender Marinara Sauce Recipe from Food Network
Get Quick Blender Marinara Sauce Recipe from Food Network
cooking.nytimes.com
You’ll need bourbon and hazelnut spread for this adult twist on a milkshake, which came to The Times from the Brooklyn Bowl restaurant in that borough The vanilla in the bourbon is brought out by the ice cream, and the hazelnut spread evokes a praline flavor reminiscent of New Orleans What’s the worst that could happen?
You’ll need bourbon and hazelnut spread for this adult twist on a milkshake, which came to The Times from the Brooklyn Bowl restaurant in that borough The vanilla in the bourbon is brought out by the ice cream, and the hazelnut spread evokes a praline flavor reminiscent of New Orleans What’s the worst that could happen?