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This easy coconut ice cream recipe is packed with shredded, sweet coconut.
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This variation on a traditional French frisée salad recipe is made with pancetta, a big crouton, and a poached egg.
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cooking.nytimes.com
This recipe came to The Times from David Guas, a New Orleans chef He substitutes a spongecake enriched with browned butter for crumbly shortcake And instead of simply seasoning raw berries with sugar, he cooks them lightly over steaming water with orange zest, which fills the kitchen with the smell of warm, simmering fruit.
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This is based on a classic Italian egg frittata, which generally has herbs and/or potatoes. I just used a Danish cheese instead of Italian, and I think the flavors...