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A sweet currant and mixed peel filling is baked in puff pastry in these traditional English pastries.
cooking.nytimes.com
In 2010, Sam Sifton, who was then The New York Times restaurant critic, made a list of the 15 best things he ate in New York City that year For breakfast, he chose a dish from Pulino’s in SoHo, which is now closed This quick-cooked grapefruit is not so much a dish as a magic trick, the fruit covered with a caramel of muscovado sugar and mint that transforms it into ambrosia.
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Pomegranate Molasses is a syrup used in Middle Eastern cooking. It has a bright ruby red color, and its sweet and sour flavor goes well with so many other ingredients. It is commonly available in Middle Eastern markets, but is easily made at home if you can get pomegranate juice, now easily found in supermarkets.
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A recipe for mint-flavored simple syrup made with leftover holiday candy canes.
Ingredients: candy canes, water, sugar
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Every delightful roll is an act of love.
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White chocolate and Kahlua® take this creme brulee to another level. This rich, creamy coffee-flavored dessert is sure to wow your guests.
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For an absolutely stunning dessert, spoon sweetened strawberries and whipped topping between layers of homemade chocolate shortcake. Drizzle with chocolate syrup and serve to an awestruck crowd.
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It's easy to make a replica of the Starbucks® Mocha Frappuccino®: steep your own cold brew, then shake it with condensed milk and cocoa! Keep the concentrate in your fridge for a month.
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A homemade version of the popular breakfast cereal.
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A recipe in Anne Willan's 2001 Cooking with Wine inspired this fluffy, not-too-sweet cake, which uses just enough wine in the batter to give it a slight boozy flavor.
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Do not wait a moment longer than you must: Quick-rise yeast hastens the process in this ultra-rich and sweet egg bread.
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This refreshing, citrusy recipe for sparkling white wine sangria is made with fresh orange, lemon, and lime and lime-flavored gin.