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A frothy accompaniment to any holiday gathering or event. A versatile concoction that you can add some spirit to if you’re feeling frisky, or keep it simple for...
A frothy accompaniment to any holiday gathering or event. A versatile concoction that you can add some spirit to if you’re feeling frisky, or keep it simple for...
cooking.nytimes.com
This recipe combines copious chunks of bittersweet chocolate folded into a custard base perfumed with good, dark rum and dotted with rum-soaked dried cranberries It could perch easily on a slice of pecan, apple or even pumpkin pie, dripping lusciously down the sides Although rum is used here, any dark brown spirit will work — particularly bourbon or brandy
This recipe combines copious chunks of bittersweet chocolate folded into a custard base perfumed with good, dark rum and dotted with rum-soaked dried cranberries It could perch easily on a slice of pecan, apple or even pumpkin pie, dripping lusciously down the sides Although rum is used here, any dark brown spirit will work — particularly bourbon or brandy
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Your go-to chocolate ice cream recipe.
Your go-to chocolate ice cream recipe.
cooking.nytimes.com
This avgolemono rice uses lamb stock because we love its connection to the roast leg of lamb at Easter, but you can happily use chicken stock at any time of year The rice is cooked “pasta style,” in plenty of boiling salted water and drained when done, which is how we cook rice pretty much all the time now, dodging the sometimes mushy, sometimes waterlogged, sometimes al dente results of the usual cooking method The egg-lemon sauce is tart and creamy at the same time, a unique richness without any cream or butter, that is killer almost anywhere it lands, from warm asparagus, to gently roasted salmon, to cold poached chicken, to steamed artichokes, even to orzo pasta.
This avgolemono rice uses lamb stock because we love its connection to the roast leg of lamb at Easter, but you can happily use chicken stock at any time of year The rice is cooked “pasta style,” in plenty of boiling salted water and drained when done, which is how we cook rice pretty much all the time now, dodging the sometimes mushy, sometimes waterlogged, sometimes al dente results of the usual cooking method The egg-lemon sauce is tart and creamy at the same time, a unique richness without any cream or butter, that is killer almost anywhere it lands, from warm asparagus, to gently roasted salmon, to cold poached chicken, to steamed artichokes, even to orzo pasta.
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Get Potato Gnocchi Recipe from Food Network
Get Potato Gnocchi Recipe from Food Network
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Get My Favorite Lemon Pudding Recipe from Food Network
Get My Favorite Lemon Pudding Recipe from Food Network
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Get Flan Souffle al Miel Recipe from Food Network
Get Flan Souffle al Miel Recipe from Food Network
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Try this fried egg breakfast taco recipe, it's delicious. All you need is tortillas, eggs, beef, salt, and ketchup to get started.
Try this fried egg breakfast taco recipe, it's delicious. All you need is tortillas, eggs, beef, salt, and ketchup to get started.
Ingredients:
tip
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An easy porchetta breakfast sandwich, with fried eggs, Calabrian chile aioli, and arugula on toasted buns.
An easy porchetta breakfast sandwich, with fried eggs, Calabrian chile aioli, and arugula on toasted buns.
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Get Potato-Cheese Croquette Recipe from Food Network
Get Potato-Cheese Croquette Recipe from Food Network
www.delish.com
Use whatever jam you like as the filling for these little tarts.
Use whatever jam you like as the filling for these little tarts.