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These paleo-style cookies are full of cashew butter, dried cranberries, almonds, and dates!
These paleo-style cookies are full of cashew butter, dried cranberries, almonds, and dates!
cooking.nytimes.com
Originally a slushie of sorts devised by the legendary chef Escoffier, Punch Romaine is perhaps best remembered, according to Talia Baiocchi and Leslie Pariseau in their book, "Spritz," as “the sixth course of the Titanic’s final first-class dinner.” If you can get past the drink's tragic history, this updated version (adapted from Spritz) is beautiful — and beautifully refreshing.
Originally a slushie of sorts devised by the legendary chef Escoffier, Punch Romaine is perhaps best remembered, according to Talia Baiocchi and Leslie Pariseau in their book, "Spritz," as “the sixth course of the Titanic’s final first-class dinner.” If you can get past the drink's tragic history, this updated version (adapted from Spritz) is beautiful — and beautifully refreshing.
www.foodnetwork.com
Get Sticky Pecan Pull-Apart Bread Recipe from Food Network
Get Sticky Pecan Pull-Apart Bread Recipe from Food Network
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Prepared chopped onions and garlic help get these tasty burgers with Cheddar cheese on the table fast, for a quick lunch or weeknight dinner.
Prepared chopped onions and garlic help get these tasty burgers with Cheddar cheese on the table fast, for a quick lunch or weeknight dinner.
www.allrecipes.com
Slices of tofu and onion are cooked in vegetable oil until golden. Barbeque sauce is poured in the pan and everything simmers away for about ten minutes. Serve on warmed buns.
Slices of tofu and onion are cooked in vegetable oil until golden. Barbeque sauce is poured in the pan and everything simmers away for about ten minutes. Serve on warmed buns.
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The tastiness of a burger in the shape of a hot dog makes the burger dog the best of both worlds for your next summer cookout.
The tastiness of a burger in the shape of a hot dog makes the burger dog the best of both worlds for your next summer cookout.
www.allrecipes.com
This gluten-free cake is made with ground almonds instead of flour and topped with a rich custard glaze.
This gluten-free cake is made with ground almonds instead of flour and topped with a rich custard glaze.
Ingredients:
egg yolks, sugar, heavy cream, butter, egg whites, confectioners sugar, baking powder, almond meal
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Eggnog adds holiday flavor and flair to this delicate baked custard. It's easy to increase the ingredient amounts to make a larger amount.
Eggnog adds holiday flavor and flair to this delicate baked custard. It's easy to increase the ingredient amounts to make a larger amount.
cooking.nytimes.com
This recipe is by Kay Rentschler and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Kay Rentschler and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
walnut, olive oil, garlic, smoked paprika, rice vinegar, sugar, salt, black pepper, cucumber, yellow beets, carrot, onion, sauerkraut, flour tortillas, arugula
www.delish.com
Can you even?! 😍
Can you even?! 😍
www.delish.com
Let me see that pumpkin roll!
Let me see that pumpkin roll!
Ingredients:
sugar, flour, salt, baking soda, pumpkin, eggs, pumpkin puree, cream cheese, butter, vanilla, powdered sugar
www.foodnetwork.com
Get Spring Chicken Roll-Ups with Lemon Dijon Pan Sauce Recipe from Food Network
Get Spring Chicken Roll-Ups with Lemon Dijon Pan Sauce Recipe from Food Network
Ingredients:
chicken breast, provolone cheese, prosciutto cotto, asparagus, olive oil, butter, flour, vegetable stock, dijon mustard, lemon, parsley