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The German-style pear pancake is baked in a cast-iron skillet for a fluffy and delightful breakfast or brunch treat.
The German-style pear pancake is baked in a cast-iron skillet for a fluffy and delightful breakfast or brunch treat.
www.allrecipes.com
This is a great salad to pack for lunch at work, or to take to family gatherings. Broccoli, feta cheese, and other goodies are tossed with a homemade dressing made with low fat yogurt and mayonnaise, and seasoned with lemon juice and salt and pepper.
This is a great salad to pack for lunch at work, or to take to family gatherings. Broccoli, feta cheese, and other goodies are tossed with a homemade dressing made with low fat yogurt and mayonnaise, and seasoned with lemon juice and salt and pepper.
Ingredients:
broccoli florets, red onion, sunflower seeds, raisins, feta cheese, yogurt, mayonnaise, sugar, lemon juice
www.allrecipes.com
Vanilla yogurt adds a different, healthy twist and tang to this light, delicious potato salad. It's great as a side dish or even an autumn picnic.
Vanilla yogurt adds a different, healthy twist and tang to this light, delicious potato salad. It's great as a side dish or even an autumn picnic.
Ingredients:
potatoes, vanilla yogurt, green onions, lemon, celery, carrots, bean sprouts, red onion, garlic salt
www.allrecipes.com
Garlic, onions, and lemon juice to add interest to plain white rice.
Garlic, onions, and lemon juice to add interest to plain white rice.
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 Sausage Bread Brunch Sandwich Recipe from Food Network
Get Sausage Bread Brunch Sandwich Recipe from Food Network
Ingredients:
asparagus, creme fraiche, chives, dijon mustard, parsley, juice, sausage, canola oil, eggs, olive oil, italian sausages, pepperoni, salami, mozzarella, pizza dough
www.chowhound.com
This drink plays with many of the original tiki cocktail flavors: cinnamon, honey, grapefruit, lime, and, of course, copious amounts of rum.
This drink plays with many of the original tiki cocktail flavors: cinnamon, honey, grapefruit, lime, and, of course, copious amounts of rum.
Ingredients:
orange blossom, water, ice, demerara rum, jamaican rum, rum, lime juice, grapefruit juice, falernum, cinnamon, whiskey, vanilla
www.delish.com
Recipe courtesy of chef de cuisine Josh Emett and pastry chef Ron Paprocki of Gordon Ramsay at The London.
Recipe courtesy of chef de cuisine Josh Emett and pastry chef Ron Paprocki of Gordon Ramsay at The London.
Ingredients:
raisins, currants, golden raisins, carrots, mixed citrus, brandy, bread crumbs, flour, muscovado sugar, nutmeg, ginger, salt, almonds, vegetable shortening, eggs, sherry, juice, milk, heavy cream, vanilla pod, sugar, egg yolks
www.delish.com
To vary the filling here, use 4 pounds of stone fruit (peaches, nectarines, and apricots) cut into large wedges; or 4 pounds of plums, cut into 1-inch cubes; or 6 pints of blueberries plus 2 tablespoons of fresh lemon juice.
To vary the filling here, use 4 pounds of stone fruit (peaches, nectarines, and apricots) cut into large wedges; or 4 pounds of plums, cut into 1-inch cubes; or 6 pints of blueberries plus 2 tablespoons of fresh lemon juice.
Ingredients:
strawberries, raspberries, sugar, cornstarch, flour, lemon, baking powder, salt, eggs, milk, vanilla, butter
cooking.nytimes.com
This recipe is by Dena Kleiman and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Dena Kleiman and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
jerusalem artichokes, italian parsley, honey, water, olive oil, cloves, instant flour, sweetbreads, lemon juice
www.delish.com
What a delectable sandwich to serve alongside tea!
What a delectable sandwich to serve alongside tea!
Ingredients:
cocktails, alcohol, soups, chocolate, raisin bread, boursin, baked ham, arugula, smith apple, lemon juice
cooking.nytimes.com
You can used either canned or home-cooked chickpeas in this take on the classic Italian dish pasta con ceci, which is an excellent, nutritious, quick-cooking dinner But even more appealing is the way the soft earthiness of the chickpeas plays off the al dente pasta, coating it like a rich sauce but without a lot of fat The whole dish is zipped up with some lemon, garlic and red pepper flakes.
You can used either canned or home-cooked chickpeas in this take on the classic Italian dish pasta con ceci, which is an excellent, nutritious, quick-cooking dinner But even more appealing is the way the soft earthiness of the chickpeas plays off the al dente pasta, coating it like a rich sauce but without a lot of fat The whole dish is zipped up with some lemon, garlic and red pepper flakes.