Search Results (19,273 found)
cooking.nytimes.com
The galette des rois, celebrating Epiphany, the day the Three Kings (les rois) visited the infant Jesus, is baked throughout January in France. Composed of two circles of puff pastry sandwiching a frangipani filling, each comes with a crown and always has a trinket, called a fève, or bean, baked into it. It’s an invitation to gather, as much party game as pastry – if your slice has the fève, you get the crown and the right to be king or queen for the day. Happily, the galette can be made to fit your schedule The pastry circles can be cut, covered and refrigerated ahead of time as can the almond filling (it will keep for up to 3 days). And the whole construction can be made early in the day and baked when you’re ready for it. Tuck a bean or whole almond into the filling — warn your guests — and, if there are children in the house, put them to work crafting a crown.
The galette des rois, celebrating Epiphany, the day the Three Kings (les rois) visited the infant Jesus, is baked throughout January in France. Composed of two circles of puff pastry sandwiching a frangipani filling, each comes with a crown and always has a trinket, called a fève, or bean, baked into it. It’s an invitation to gather, as much party game as pastry – if your slice has the fève, you get the crown and the right to be king or queen for the day. Happily, the galette can be made to fit your schedule The pastry circles can be cut, covered and refrigerated ahead of time as can the almond filling (it will keep for up to 3 days). And the whole construction can be made early in the day and baked when you’re ready for it. Tuck a bean or whole almond into the filling — warn your guests — and, if there are children in the house, put them to work crafting a crown.
Ingredients:
butter, confectioners sugar, almond flour, salt, eggs, rum, vanilla, pastry dough, almond
www.allrecipes.com
This is a great sauce to serve over gingerbread! It has been my favorite dessert since I was a child!
This is a great sauce to serve over gingerbread! It has been my favorite dessert since I was a child!
www.allrecipes.com
The simplest recipe for cornbread involves mixing cornmeal with sugar, salt, water and shortening or bacon fat. Little cakes are then fried and served warm, drizzled with honey or maple syrup.
The simplest recipe for cornbread involves mixing cornmeal with sugar, salt, water and shortening or bacon fat. Little cakes are then fried and served warm, drizzled with honey or maple syrup.
www.allrecipes.com
This recipe uses rice flour to make a traditional Scottish shortbread
This recipe uses rice flour to make a traditional Scottish shortbread
www.allrecipes.com
Bananas are fried in butter and coated in cinnamon-sugar in this traditional Brazilian dessert of fried sweet bananas that is quick and easy to make.
Bananas are fried in butter and coated in cinnamon-sugar in this traditional Brazilian dessert of fried sweet bananas that is quick and easy to make.
www.chowhound.com
A classic British cucumber sandwiches recipe.
A classic British cucumber sandwiches recipe.
Ingredients:
english cucumber, bread
www.allrecipes.com
This is a refreshing cordial to make all year round. Great for parties where you would normally serve water. It is so easy to make. Dilute to taste with water or carbonated water.
This is a refreshing cordial to make all year round. Great for parties where you would normally serve water. It is so easy to make. Dilute to taste with water or carbonated water.
www.allrecipes.com
A corn muffin is enhanced with the flavors of thyme, fennel, and black pepper for a savory treat.
A corn muffin is enhanced with the flavors of thyme, fennel, and black pepper for a savory treat.
Ingredients:
flour, yellow cornmeal, baking powder, baking soda, thyme, fennel seed, black pepper, salt, sugar, soy milk, egg, egg yolk, vegetable oil
cooking.nytimes.com
This recipe comes to The Times from the fertile mind of the chef Jean-Georges Vongerichten Like all fried-rice dishes it begins with leftover rice (freshly cooked rice is too moist to fry well) It’s jasmine rice here, but white from Chinese takeout works nearly as well and is more convenient
This recipe comes to The Times from the fertile mind of the chef Jean-Georges Vongerichten Like all fried-rice dishes it begins with leftover rice (freshly cooked rice is too moist to fry well) It’s jasmine rice here, but white from Chinese takeout works nearly as well and is more convenient
cooking.nytimes.com
This recipe is by Steven Raichlen and takes 3 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Steven Raichlen and takes 3 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
The best and easiest Spanish rice!
The best and easiest Spanish rice!