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A classic berry tart is a perfect way to showcase your farmers’ market bounty, but it’s also kind of staid and dull, offering up visions of a vicar’s tea with an old aunt But here, you’ll infuse the pastry cream with rose petals and sweeten the crust with almonds, giving a sexy twist to an old standby For those with green thumbs, here’s a different way to showcase your most fragrant roses, free of pesticides and redolent of summer in the garden.
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French toast slices are filled with bacon, turkey, ham, and provolone cheese in this mashup version of Monte Cristo sandwich.
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For a richer version of this lasagna, swap a basic bechamel sauce for the pasta sauce.
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Get Jerk Marinade Recipe from Food Network
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Here is a recipe for homemade quinine syrup, which will take the staid gin and tonic up a few notches The syrup is made from cinchona, the bark of a shrub originally from Peru but now cultivated in various tropical climes worldwide, from which is extracted the alkaloid quinine, the original anti-malarial medication It is available at a well-stocked herb store or, as always, online.
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Get Melted White Chocolate Sauce with Berry Compote Recipe from Food Network
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If the classic fruit tart is a well-heeled matron, a crostata is a lusty peasant girl Pressed into a fluted mold for form and discipline Not likely
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Get Lemon Bundt Cake with Berry Rhubarb Glaze Recipe from Food Network
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Pudding mix adds flavor and a creamy texture to this quick and easy no-bake cherry berry cheesecake dessert.
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The combination of sweet berries, flaky cream biscuits, and whipped cream is a classic summer dessert.
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Fresh, juicy peaches, strawberries, blueberries, and raspberries bake up in a pie that just screams 'summer is here!'
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This recipe is by Bryan Miller and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.