Search Results (775 found)
cooking.nytimes.com
This recipe is by Oliver Schwaner-Albright and takes 10 minutes, plus 4 hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Oliver Schwaner-Albright and takes 10 minutes, plus 4 hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Festive red, white, and blue gelatin layered squares will be a hit dessert at your 4th of July meal.
Festive red, white, and blue gelatin layered squares will be a hit dessert at your 4th of July meal.
www.allrecipes.com
Forget run-of-the-mill cheesecakes ... try this no-bake cheesecake with gelatin and an optional fruit topping--it's been impressing folks for generations!
Forget run-of-the-mill cheesecakes ... try this no-bake cheesecake with gelatin and an optional fruit topping--it's been impressing folks for generations!
www.allrecipes.com
A California roll is a fresh take on traditional Japanese rice rolls. Filled with avocado, crab, and cucumber, it's fresh and crunchy and makes a filling meal. You can use real or imitation crab.
A California roll is a fresh take on traditional Japanese rice rolls. Filled with avocado, crab, and cucumber, it's fresh and crunchy and makes a filling meal. You can use real or imitation crab.
Ingredients:
water, white rice, rice vinegar, sugar, salt, crab meat, mayonnaise, nori, avocado, caviar, english cucumber, pickled ginger, soy sauce, wasabi
cooking.nytimes.com
Chocolate-rum mousse, which ran in The Times in 1966, was a remarkably efficient recipe in two distinct ways First, it invoked nearly every food trend of its moment: chocolate desserts were an exotic new fix; any respectable grown-up dessert contained rum; mousse suggested that you understood French cooking, or at least pretended to; two cups of cream was de rigueur; and the recipe assumed you owned one of the kitchen’s latest appliances, the home blender Second, the newfangled blender actually did make the recipe a wonder of efficiency: all you had to do was layer the ingredients and blend, and a dinner-party mousse was yours.
Chocolate-rum mousse, which ran in The Times in 1966, was a remarkably efficient recipe in two distinct ways First, it invoked nearly every food trend of its moment: chocolate desserts were an exotic new fix; any respectable grown-up dessert contained rum; mousse suggested that you understood French cooking, or at least pretended to; two cups of cream was de rigueur; and the recipe assumed you owned one of the kitchen’s latest appliances, the home blender Second, the newfangled blender actually did make the recipe a wonder of efficiency: all you had to do was layer the ingredients and blend, and a dinner-party mousse was yours.
www.foodnetwork.com
Get Salmon and Herbed Onion Tempura Roll with Wasabi Soy-Honey Dipping Sauce Recipe from Food Network
Get Salmon and Herbed Onion Tempura Roll with Wasabi Soy-Honey Dipping Sauce Recipe from Food Network
Ingredients:
canola oil, onions, thyme, sage, rosemary, mirin, nori sheets, salmon, rice flour, club soda, soy sauce, wine vinegar, wasabi, honey, sesame oil
www.allrecipes.com
Fresh pasta sheets are topped with bechamel and a meaty, slow-cooked Bolognese sauce in this authentic recipe for an epic 8-layer lasagna.
Fresh pasta sheets are topped with bechamel and a meaty, slow-cooked Bolognese sauce in this authentic recipe for an epic 8-layer lasagna.
www.foodnetwork.com
Get S'more Bites Recipe from Food Network
Get S'more Bites Recipe from Food Network
cooking.nytimes.com
This recipe is by Celia Barbour and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Celia Barbour and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.foodnetwork.com
Get Buttermilk Panna Cotta Recipe from Food Network
Get Buttermilk Panna Cotta Recipe from Food Network
Ingredients:
heavy cream, sugar, vanilla bean, honey, gelatin, buttermilk, buckwheat honey, pistachios