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www.delish.com
Stuffed with summer stone fruits, like peaches and plums, this yummy hand-held pastry is courtesy of John Barricelli.
Stuffed with summer stone fruits, like peaches and plums, this yummy hand-held pastry is courtesy of John Barricelli.
www.foodnetwork.com
Get Cornflake Macaroons Recipe from Food Network
Get Cornflake Macaroons Recipe from Food Network
www.chowhound.com
This French recipe is called a mimosa because the finished dish of hard-boiled egg adorning asparagus spears resembles the white-and-yellow flower.
This French recipe is called a mimosa because the finished dish of hard-boiled egg adorning asparagus spears resembles the white-and-yellow flower.
www.foodnetwork.com
Get Cheese Straws Recipe from Food Network
Get Cheese Straws Recipe from Food Network
www.allrecipes.com
Wilted cabbage, hard-boiled eggs, and fresh dill are sandwiched between puff pastry layers in this cabbage pie popular in Russian cuisine.
Wilted cabbage, hard-boiled eggs, and fresh dill are sandwiched between puff pastry layers in this cabbage pie popular in Russian cuisine.
cooking.nytimes.com
This recipe is by Elaine Sciolino and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Elaine Sciolino and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
A salmon, potato and egg mixture, lightly seasoned and fried to a golden crisp. Flaky and crispy on the outside, moist and tender on the inside. Very Tasty!
A salmon, potato and egg mixture, lightly seasoned and fried to a golden crisp. Flaky and crispy on the outside, moist and tender on the inside. Very Tasty!
www.allrecipes.com
Garlic-seasoned baked pork chops are a quick and easy weeknight meal the whole family will be requesting.
Garlic-seasoned baked pork chops are a quick and easy weeknight meal the whole family will be requesting.
cooking.nytimes.com
Jeffrey Morgenthaler, the bar manager of Pépé Le Moko and Clyde Common in Portland, Ore., enjoyed amaretto sours as a young man As a bartender, he embarked on a project to make a better version of this often-mocked drink, which was typically composed of just amaretto and sour mix He boosted the alcoholic strength by mixing in nearly a full ounce of overproof bourbon, replaced the sour mix with real lemon juice and added an egg white — a common ingredient in many sour recipes from the past
Jeffrey Morgenthaler, the bar manager of Pépé Le Moko and Clyde Common in Portland, Ore., enjoyed amaretto sours as a young man As a bartender, he embarked on a project to make a better version of this often-mocked drink, which was typically composed of just amaretto and sour mix He boosted the alcoholic strength by mixing in nearly a full ounce of overproof bourbon, replaced the sour mix with real lemon juice and added an egg white — a common ingredient in many sour recipes from the past
