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cooking.nytimes.com
Making the dressing for Caesar salad is an exercise in the art of layering salty ingredients to build flavor; there are anchovies, Parmesan and Worcestershire sauce, in addition to the salt itself (There is also garlic, which is pounded with a pinch of salt using a mortar and pestle to make a smooth paste.) Since a delicious balanced dressing depends on working in the right amounts of each of those ingredients — and the other, unsalted elements — refrain from adding the salt crystals until you’ve added the right amount of everything else This recipe is adapted from "Salt, Fat, Acid, Heat" by Samin Nosrat, and it's absolutely worth making the torn croutons — store-bought croutons can’t compete, and you'll have leftovers for another salad.
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Get Poppy Seed Torte Recipe from Food Network
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A Russian tea-time treat made with a yeast dough, these vatrushki are filled with fresh raspberries.
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Sweet-sticky figs plumped in balsamic black butter are paired with a rich Fontina fondue for a luscious appetizer or first course that easy yet impressive.
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Get Shrimp Salad BLTs with Homemade Tarragon Mayonnaise Recipe from Food Network
cooking.nytimes.com
This recipe is by Melissa Clark and takes About 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Get Pumpkin Spice Buns Recipe from Food Network
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Get Cinnamon Roll Wreath Recipe from Food Network
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Looking for a dessert that combines nostalgia with a modern twist? This chocolate, banana and coconut combination is simply pie heaven!
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Adding cranberries and rolled oats to buttery chocolate chip cookie dough makes the cookies crunchier and more substantial.
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This is a terrific cross between a tart and a cake; it has a crisp, delicate crust as well as a cakey filling made with nutty browned butter and vanilla bean.
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Get Chinois Grilled Lamb Chops with Cilantro Mint Vinaigrette Recipe from Food Network