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cooking.nytimes.com
Amanda Saab, a social worker and home cook who lives near Detroit, riffs on her Lebanese grandmother's recipe for namoura, a cake made from semolina flour, soaked in syrup while it's still warm When she serves it at iftar dinners during Ramadan, Ms Saab often doses the syrup with a little bit of lavender extract
cooking.nytimes.com
Chefs have a way of taking the most humble ingredient and elevating it, which is what Andy Ticer and Michael Hudman of Hog & Hominy in Memphis did with sweet potatoes The trick is to confit thick slices slow in fat, which transforms the texture into silk They use pork fat at their restaurants, but home cooks can get a similar effect with olive oil seasoned with some bacon fat
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Heady with ginger, clove, and nutmeg, these gingerbread caramels make sweet stocking stuffers and party favors.
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Fresh spinach and Greek feta wrapped in buttery phyllo dough.
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But for real. Give us alllll the caramel apple.
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This grilled nectarine crumble recipe fills honey-glazed nectarine halves with a pecan crumble and tops them with lemon mascarpone.
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Crunchy cucumber, tender butter lettuce, and chilled cubes of tofu star in this Asian-inspired salad.
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A homemade stovetop pudding is poured over a vanilla wafer crust and sliced bananas, topped with meringue, and baked. This recipe is old and authentic!
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Tender white cake with real vanilla bean flecks.
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This appetizer was created for a menu one night, and those that ordered came back and asked for it on nights it was not being offered.
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These quick & easy foil packets take inspo from the beloved (but tedious) shrimp boil.
cooking.nytimes.com
This recipe is by R. W. Apple Jr. and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.