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These small tarts, inspired by a mojito, are the perfect celebratory end to a meal: refreshing, light and boozy If you don’t have a spice grinder, finely chop the mint for the final step of the curd and then crush it in a pestle and mortar with the rum before adding to the curd The aim is for the mixture to be as fine as possible, almost like a paste or like pesto, so that it’s fine enough to turn the curd slightly greener, rather than just fleck it with mint
cooking.nytimes.com
This formula for pâte sucrée comes from the pastry chef Jacquy Pfeiffer, with whom I wrote a book It may surprise you that everything, even the butter, is at room temperature when you mix the dough Room temperature butter will mix together thoroughly and quickly with the other ingredients, so you won’t find chunks of it when you roll out the dough
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The best egg foo young I have ever had. Hope you enjoy it too! To serve, place the egg patty over steamed rice and serve with the sauce on top.
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This is a great family recipe. Lots of plump, seasoned shrimp with onions, celery, and green bell pepper.
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Rich and creamy baked blueberry French toast with a special blueberry sauce.
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Eggplant is sauteed, then coated in a spicy sweet sauce. It is simple and delicious! I'm sure you'll enjoy this!
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Any pickled pepper will work in this recipe but hot Peppadew peppers have a fruity flavor and sweet-and-sour brine.
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This recipe uses amaretto liqueur. It's a creamy cheesecake with a light almond flavor.
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A basic white bread recipe without the gluten. Easily made in your bread machine! Xanthan gum and the exotic flours are usually easily found in your local health food store.
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Didier Murat sells his Vadeboncoeur nougat at Vergennes Laundry and local specialty food shops. For best results, keep the mixer with the egg whites close to the stove so you can work quickly.
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This recipe is by Julia Reed and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.