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cooking.nytimes.com
This dessert, loosely based on a Sephardic orange cake, uses whole clementines, peels and all, for a flavor rich in citrus The cooking time may seem long, but much of it doesn’t require much attention from the baker And the first step, reducing the fruit, may be done ahead of time.
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This almond and pear cake has finely ground almonds and fresh pear slices soaked in amaretto liqueur creating a delicate cake for the fall season.
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This hot, hearty, paleo-friendly 'oatmeal' is filled with apples, raisins, pecans, and walnuts.
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I love lemons on everything and created this quick and easy recipe one night. You can reduce the lemon juice for a less lemony taste. I use tenderloins for a shorter cooking time. It is even better if you have the time to marinate. The leftover juice is great served with rice or to dip with Texas Toast or rolls.
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An easy drop cookie, and one of my husband's favorites. Use real butter in the recipe.
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Praline liqueur is added to a butter cookie dough to create these delicious praline butter cookies.
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Perfect for holidays and other celebrations, these Italian bakery-style butter cookies can be filled with fruit preserves, dipped in chocolate, and/or covered with sprinkles.
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This elegant Danish is surprisingly easy to make. Slices freeze well, too.
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Impress your guests by making your own easy potato gnocchi. Top it off with sage butter and a sprinkle of parmesan cheese - simple yet delicious!
Ingredients: potatoes, salt, eggs, flour, butter, sage
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Big, creamy butter beans give a tuna and celery salad terrific heartiness.
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Fresh turmeric and fresh ginger give this warm turmeric milk, made with almond milk, a spicy and soothing flavor.
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It was Xmas time and I was trying to find a macaron recipe after having tried them in Paris. Lots of recipes around but complicated and off-putting for most...