Search Results (14,698 found)
cooking.nytimes.com
You can make your own feuille de brick, but it’s one of those products, like burgundy wine and saltine crackers, better left to the professional artisans. Alas, even finding it commercially made can be difficult as well, but it is worth the effort to procure. Fortunately, it freezes beautifully, so when you find a source, get more than one package and freeze the extra for future use. Thin as a sheet of tracing paper and as transparent, the dough fries up shatteringly crisp, and makes an incomparable borek Everyone at dinner will ask you how you did it.
You can make your own feuille de brick, but it’s one of those products, like burgundy wine and saltine crackers, better left to the professional artisans. Alas, even finding it commercially made can be difficult as well, but it is worth the effort to procure. Fortunately, it freezes beautifully, so when you find a source, get more than one package and freeze the extra for future use. Thin as a sheet of tracing paper and as transparent, the dough fries up shatteringly crisp, and makes an incomparable borek Everyone at dinner will ask you how you did it.
cooking.nytimes.com
This recipe is by Craig Claiborne And Pierre Franey and takes 10 minutes, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Craig Claiborne And Pierre Franey and takes 10 minutes, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Smoked salmon pinwheels with a dill cream cheese are fun and easy to prepare and are great for lunch or potlucks.
Smoked salmon pinwheels with a dill cream cheese are fun and easy to prepare and are great for lunch or potlucks.
www.allrecipes.com
This beef and cheese casserole with green chile peppers is a real crowd pleaser.
This beef and cheese casserole with green chile peppers is a real crowd pleaser.
www.chowhound.com
This is a Brazilian dessert and my grandmother's recipe. This dessert forms two layers leaving a light and creamy top layer and a sweet and dense bottom. My...
This is a Brazilian dessert and my grandmother's recipe. This dessert forms two layers leaving a light and creamy top layer and a sweet and dense bottom. My...
www.allrecipes.com
Ladyfingers soaked in coffee and Marsala wine are topped with mascarpone cheese and chocolate in this authentic tiramisu al marsala dessert.
Ladyfingers soaked in coffee and Marsala wine are topped with mascarpone cheese and chocolate in this authentic tiramisu al marsala dessert.
Ingredients:
brewed espresso, marsala wine, eggs, sugar, mascarpone cheese, cocoa, chocolate shavings
www.chowhound.com
This classic Monte Cristo sandwich recipe combines the sweet flavors of French toast with ham, turkey, and cheese. While there are many variations, we pan-fry...
This classic Monte Cristo sandwich recipe combines the sweet flavors of French toast with ham, turkey, and cheese. While there are many variations, we pan-fry...
cooking.nytimes.com
This recipe is by Kim Severson and takes 2 1/2 hours. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Kim Severson and takes 2 1/2 hours. Tell us what you think of it at The New York Times - Dining - Food.
www.foodnetwork.com
Get Root Vegetable Gratin Recipe from Food Network
Get Root Vegetable Gratin Recipe from Food Network
www.allrecipes.com
Avocados add just the right amount of color and flavor to this classic Italian tomato and mozzarella salad. Lemon juice keeps the avocados from turning brown.
Avocados add just the right amount of color and flavor to this classic Italian tomato and mozzarella salad. Lemon juice keeps the avocados from turning brown.
www.foodnetwork.com
Get Cucumber-Lychee Gazpacho with Feta Crostini Recipe from Food Network
Get Cucumber-Lychee Gazpacho with Feta Crostini Recipe from Food Network
Ingredients:
baguette, feta cheese, english cucumber, lychees, almonds, mint, cilantro, greek yogurt
www.delish.com
These light, bite-size matzoh balls have a delicious Italian spin - they're made with ricotta and Parmigiano-Reggiano cheese.
These light, bite-size matzoh balls have a delicious Italian spin - they're made with ricotta and Parmigiano-Reggiano cheese.
Ingredients:
egg, ricotta cheese, parmigiano reggiano, olive oil, matzoh meal, vegetable stock, garlic, carrot