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cooking.nytimes.com
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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Tasty chicken fried steak that's easy to prepare. Serve with scalloped potatoes for a real hearty meal.
cooking.nytimes.com
This recipe is by Florence Fabricant and takes 25 minutes plus 2 1/2 to 5 1/2 hours for rising.. Tell us what you think of it at The New York Times - Dining - Food.
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Here is a good recipe for chocolate chip cookies with crisp rice cereal cookies.
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Rich and hearty, this chunky pork stew gets its sizzle from chili powder, cumin, and garlic powder, and simmers on the stovetop for two hours to intensify its flavor.
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These two moist, rich loaves team pumpkin with coconut pudding mix for a remarkable flavor combination.
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A delicious sweet cakey bread. Note: Most bread machines have a fruit and nut cycle. This should be set at Fruit and Nut Cycle and wait for the beep before adding your bananas and nuts. If you do not do this, the bread comes out tasteless.
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This banana bread is almost a cake. It has everything a kid could want, including chocolate chips and peanut butter. It's great for Easter brunch.
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Soak raisins overnight in whiskey until they're plump and fragrant, then bake them into this traditional Irish quick bread to serve with homemade whiskey butter.
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This recipe for baked tortilla chips brushes corn or flour tortillas lightly with oil and bakes them until golden brown and crispy.
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Havarti, coleslaw, and sprouts unite to form a grilled cheese to remember!