Search Results (12,477 found)
cooking.nytimes.com
These delicious cumin-scented potato pancakes are laced with leeks and crispy kale, adding a putatively healthy touch to the standard fried latke You can serve them with Greek yogurt, sour cream or crème fraîche But a chutney or yogurt blended with cilantro, mint and garlic would make for excellent eating as well
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This zesty, blue cheese-and-bacon cheese ball is great for spreading on your favorite crackers as an appetizer or snack.
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This homemade white cake is topped with fresh cherries and drizzled with cherry juice for a picture-perfect special occasion dessert.
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This is an adaptation from a family favorite.
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Brownies with York Peppermint Patties in them.
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Vanilla ice cream made with condensed milk and heavy and light cream is flecked with miniature marshmallows and chopped nuts.
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A lightly sweetened, extremely yummy muffin.
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A Lebanese dessert that is not overly sweet. It is pleasing to the American palate due to its lack of rose water and orange blossom essence, found in most Middle Eastern desserts. Sahteyn! (Bon appetit!)
cooking.nytimes.com
Traditional kulfi is made by boiling milk to reduce it, and to concentrate the milk solids, then freezing the base with flavorings such as fruit pulp, spices or nuts Though kulfi is often compared to ice cream, it's nothing like it: Kulfi isn't churned The protein and sugar create a rich, dense texture that is slightly crystalline and quick to melt
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These paleo mini 'cheesecakes' are naturally sweetened and made with cashews, so they are grain free and gluten free.
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No smoker or dehydrator is required here. Thinly sliced sirloin or London broil steak is mixed with liquid smoke and seasonings, then baked at low temperature for 8 hours.
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Tofu is dipped in a flavorful coating and baked until crispy.