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cooking.nytimes.com
Asparagus dresses this spring pasta in pastel green Use the stems to make a finely ground pestolike mixture with garlic, olive oil and cheese; reserve the tips for quickly cooking and then tossing into the skillet with the linguine and sauce just before serving.
www.simplyrecipes.com
Rich, chewy, chocolate-y, hazelnut-y chocolate Nutella cookies, with chopped hazelnuts and Nutella spread.
www.allrecipes.com
A fluffy chocolate and marshmallow cream filling tops a graham cracker crust for a dessert that's been a family holiday favorite for over 50 years.
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Enjoy! This moist cake is made with carrots and pineapple and frosted with a rich cream cheese icing.
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Layers of green beans, creamy soup, browned ground beef and pork and - of course - tater tots! An easy, tasty casserole.
www.chowhound.com
A baked chicken breast recipe for breaded, boneless, or skinless chicken breasts that is easy enough for a weeknight meal but still packed with flavor.
www.delish.com
Start with a good-quality chocolate, preferably one with 60-70% cocoa solids.
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The best after-dinner or before-breakfast drink! Just use Irish Cream instead of cream and sugar!
Ingredients: brewed coffee, irish cream
cooking.nytimes.com
Banana-cream pie is a fixture of Los Angeles dining, Jennifer Steinhauer reported for The Times in 2007 In large part, it seems that both the banana, a staple fruit in many parts of the world, and the cream pie, which is standard fare in the South and Midwest, appeal to the heterogeneous eaters of Los Angeles Annie Miler, the owner and chef at Clementine, a bakery near Century City, who grew up baking banana-cream pies, told her, “People are sort of here from all over the country.” Her recipe follows
www.allrecipes.com
If you can 't find key lime juice, regular will do. Either way, this recipe is simple with decadent results. Eggs, condensed milk, and lime juice and rind make the filling that 's poured into a pastry shell and baked.
www.allrecipes.com
This amazingly simple and quick recipe for grilled romaine will delight with its contrasts of tastes and textures.