Search Results (2,264 found)
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Zucchini, squash, tomatoes, and spring onions are marinated in zesty Italian dressing then smoked until tender in this unique side dish.
Zucchini, squash, tomatoes, and spring onions are marinated in zesty Italian dressing then smoked until tender in this unique side dish.
cooking.nytimes.com
This recipe is by Suzanne Hamlin and takes 1 hour, plus chilling. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Suzanne Hamlin and takes 1 hour, plus chilling. Tell us what you think of it at The New York Times - Dining - Food.
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These scuffins, a cross between muffins and scones, are a scrumptious mini treat flavored with milk chocolate, dried cherries, and coconut.
These scuffins, a cross between muffins and scones, are a scrumptious mini treat flavored with milk chocolate, dried cherries, and coconut.
www.allrecipes.com
Made with fresh Bing cherries, lemon juice, and a hint of almond, this classic cherry pie recipe is a nice variation on the sour cherry pie.
Made with fresh Bing cherries, lemon juice, and a hint of almond, this classic cherry pie recipe is a nice variation on the sour cherry pie.
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Make this richly flavored sweet cherry pie when the fresh cherries from eastern Washington are in season.
Make this richly flavored sweet cherry pie when the fresh cherries from eastern Washington are in season.
www.allrecipes.com
Dried cherries replace raisins, and melted toffee bits add a chewy topping in this delicious twist on traditional Canadian butter tarts.
Dried cherries replace raisins, and melted toffee bits add a chewy topping in this delicious twist on traditional Canadian butter tarts.
Ingredients:
pie crust, eggs, brown sugar, white vinegar, vanilla, butter, cherries, walnuts, toffee
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Impress your friends and family with Chef John's twist on homemade cranberry sauce. This version--with fresh cranberries, dried cherries, whole spices, and tangerine juice--is sure to delight!
Impress your friends and family with Chef John's twist on homemade cranberry sauce. This version--with fresh cranberries, dried cherries, whole spices, and tangerine juice--is sure to delight!
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Boxed cherry cake mix and cherry pie filling are the secrets for this very easy, and very flavorful, cherry almond pound cake.
Boxed cherry cake mix and cherry pie filling are the secrets for this very easy, and very flavorful, cherry almond pound cake.
www.allrecipes.com
Canned fruit and chopped nuts are folded into a creamy gelatin base in this cold salad.
Canned fruit and chopped nuts are folded into a creamy gelatin base in this cold salad.
cooking.nytimes.com
This is an uncomplicated dish for warm weather and sunny days Olive oil, garlic, hot pepper, barely warmed tomatoes and tons of fresh basil are the only ingredients besides lobster and dried pasta, preferably a variety with a bit of texture, like frilly edged reginette, cooked perfectly al dente The only real work is cooking the lobsters and chopping the meat
This is an uncomplicated dish for warm weather and sunny days Olive oil, garlic, hot pepper, barely warmed tomatoes and tons of fresh basil are the only ingredients besides lobster and dried pasta, preferably a variety with a bit of texture, like frilly edged reginette, cooked perfectly al dente The only real work is cooking the lobsters and chopping the meat
Ingredients:
lobster meat, pasta, olive oil, shallots, garlic, red pepper flakes, cherry tomatoes, basil leaves
cooking.nytimes.com
This recipe first came to The Times in 1941, published under the rather humdrum title “Grapefruit Dessert,” only to be revived in 2010, as part of Amanda Hesser’s Recipe Redux column Adapted from Maurice Gonneau, the executive chef at the Park Lane and the Chatham in New York City, this recipe is whipped up with just a few items you may already have on hand: egg whites, sugar, grapefruits, and a bit of brandy The end result is, Hesser wrote, “the love child of broiled grapefruit and baked Alaska,” a dish “as joyful as it is unexpected.” A photo accompanying the column bears an enticement, and a mild warning: “This dessert is best served to good friends with an appreciation for weird and delicious treats.” Find those friends, and you have a dish worth sharing.
This recipe first came to The Times in 1941, published under the rather humdrum title “Grapefruit Dessert,” only to be revived in 2010, as part of Amanda Hesser’s Recipe Redux column Adapted from Maurice Gonneau, the executive chef at the Park Lane and the Chatham in New York City, this recipe is whipped up with just a few items you may already have on hand: egg whites, sugar, grapefruits, and a bit of brandy The end result is, Hesser wrote, “the love child of broiled grapefruit and baked Alaska,” a dish “as joyful as it is unexpected.” A photo accompanying the column bears an enticement, and a mild warning: “This dessert is best served to good friends with an appreciation for weird and delicious treats.” Find those friends, and you have a dish worth sharing.
www.delish.com
Chef Paul Kahan of The Publican in Chicago ages duck breasts on the bone in the refrigerator for up to 1 week. Boneless duck breasts can be aged using the same method, although the results won't be as dramatic; if you're short on time, use unaged duck.
Chef Paul Kahan of The Publican in Chicago ages duck breasts on the bone in the refrigerator for up to 1 week. Boneless duck breasts can be aged using the same method, although the results won't be as dramatic; if you're short on time, use unaged duck.
Ingredients:
pekin duck, golden beets, olive oil, bacon, peasant bread, cherry tomatoes, scallions, oregano, red wine vinegar