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cooking.nytimes.com
At Primehouse in Chicago, David Burke ropes in orange and oatmeal for a crème brûlée: orange zest, stirred into cooked oatmeal with brown sugar, sits at the bottom, contrasting with a creamy custard and a caramelized sugar top He serves it in eggshells after brunch, with its salt bombs like sausages, eggs Benedict and smoked fish “Putting salt and sweet together is always going to be successful,” Mr
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This recipe uses fresh raspberries and it is so light and fluffy you will love it. I served this at a family gathering and it was a good thing I had made two...
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This is fast food you can feel good about eating. Children and grown-ups alike will love not only the crispy chicken, but also dipping it (and some veggie sticks) in the sweet, tangy sauce.
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Lots of good-tasting things in this rich pie 's filling: shredded coconut, evaporated milk, nutmeg, vanilla and eggs. It cooks up into a velvety custard that is poured into a pie shell and baked.
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The flavors of Hawaii combine in this coconut-infused hot chocolate, perfect for a cool evening.
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Simply delicious recipe for strawberry cupcakes.
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This simple and quick recipe delivers a soft sugar cookie with a cinnamon-sugar topping.
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Citrusy shrimp will help chase away the cold-weather blues.
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Colorful and full of flavor, this one-pot supper features broccoli, green pepper, chunks of chicken and corkscrew pasta simmered in a creamy sauce spiked with Pace® Picante. Fast, easy and satisfying, this dish is sure to become a favorite.
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This is an angel food cake for a sheet cake. My grandma used to use this when she had a bakery. I have never had a problem with it. It is so easy to do.
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A creamy smoked salmon and dill sauce will dress up your favorite pasta.
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This easy apple and coconut cobbler is sure to please!