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This recipe is by William Grimes. Tell us what you think of it at The New York Times - Dining - Food.
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A little recipe I came up with when I had some cranberries left over from Thanksgiving.
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The flavor-packed brine for this pork loin features shichimi togarashi, the seven-spice Japanese seasoning, made with red chiles, orange peel, sesame seeds, and ginger.
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Oranges are hollowed out and filled with mashed sweet potatoes, orange juice, eggs, vanilla extract and butter. A sweet, buttery pecan topping is spooned on top, and the oranges are baked. This is a sweet treat that's impressive and tasty.
cooking.nytimes.com
I discovered that candied fruit likes getting soused with currants or dates, and that it isn't fussy about the medium: sherry, rum or Cognac all make it happy And the trick to baking with it is simple: use the good stuff and use it judiciously Fold just enough diced peel and choice cherries into a batter with chopped dates and spice and watch the tone and texture lighten up
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Creme caramel made with cream and flavored with orange liqueur, baked in individual ramekins.
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Get Whole-Grain Breakfast Porridge Recipe from Food Network
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Get Bread Pudding with Dates and Orange Whiskey Sauce Recipe from Food Network
cooking.nytimes.com
This preppy staple is given an upgrade with a splash of triple sec and a great big curl of orange peel It’s the color of a summer sunset (The New York Times)
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Broccoli was kicked around for years before anyone decided to have fun with it For a while broccoli lay spent and lifeless, then went irritably crisp This recipe advances at high speed with admirable results
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Get Spiced Mocha Lassi Recipe from Food Network