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This beautiful plum tart, adapted from the pastry chef Alex Levin of Osteria Morini in Washington, brings together a sablé butter crust flavored with vanilla bean; colorful, juicy plum slices; and an almond cream filling with a lovely flavor that complements the fruit Using confectioners' sugar in the crust gives you a texture that is finer and smoother than if you use granulated sugar And the sugar in the crust and filling removes the need to sweeten the plums (which in turn means the fruit juices won't leach into the dough) — though you'll want to sprinkle a little turbinado sugar over the top for added crunch.
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Get Homemade "Magic" Chocolate Sauce with Garam Masala and Ginger Recipe from Food Network
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Chef Jet Tila was undaunted by the prospect of making over this tofu Thai curry dish.
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Emilee and Jere Gettle make this hearty vegetarian dish when bell peppers are at their peak in late summer.
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"I learned to cook Indian food from Julie Sahni, the former chef and teacher who wrote the seminal Classic Indian Cooking in 1980," says Grace Parisi.
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Get Curried Red Snapper Recipe from Food Network
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Get Naw Mai Fan Recipe from Food Network
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Adeni tea is a spiced tea drink from Aden, Yemen, that is sweet and rich and perfect for winter days.
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Soak your oats with milk, brown sugar, pecans, and coconut before bedtime for a ready-made breakfast the next morning.
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Get Mac-n-Smoked Gouda with Cauliflower Recipe from Food Network
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Don't leave the house without a hot breakfast. This simple concoction of rice cereal and apple with cinnamon and optional berries and nuts will stick to your ribs.
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Get Creamy Pistachio Pops Recipe from Food Network