How to Make Lemon Sorbet
Adapted from Anne Willan’s Look &Cook Fruit Desserts 1. Make sugar syrup using 2 cups water and 2 cups sugar. a) Combine the sugar and […]
Adapted from Anne Willan’s Look &Cook Fruit Desserts 1. Make sugar syrup using 2 cups water and 2 cups sugar. a) Combine the sugar and […]
Banana Bread, a set on Flickr. From Bernard Clayton’s New Complete Book of Breads Revised and Expanded. Hana Banana-Nut Loaf (One Medium Loaf) Hana, on […]
Mary Pat’s Oatmeal Cookie-crusted Brownies Chef/Owner Anne Kearney, Rue Dumaine, Dayton, Ohio For 12 servings (requires advance preparation) Oatmeal cookie crust: nonstick cooking spray1 1/2 […]
Involtini di Melanzane (Marinated Eggplant Rolls), a set on Flickr. Ingredients: 1 medium-large firm, glossy eggplant 1 cup, approximately, extra-virgin olive oil, divided 4 garlic […]
Gilles Marini’s French Trick for Feeding Kids on the Fly 07/15/2011 by: Parade Editors Photo by: Andrea Cipriani Gilles bulding a croquembouche with his father. […]
From Brad Farmerie. Click here to learn all about cooking with blood. A World of Blood Cookery Biroldo (Italy) Also called sanguinaccio, an Italian blood sausage that usually […]
From Betty Wason‘s cookbook The Art of Spanish Cooking, first published in 1963. Almost overnight gazpacho, the salad-soup of Spain, has become an American […]
Brûléed strawberries and cream Total time: 20 minutes Servings: 4 to 6 Note: This recipe was inspired by one from Scottish chef Jeremy Lee. Use […]
Pan-Broiled Beef Steak with a Red Wine Reduction (from boar_d_laze of http://www.cookfoodgood.com ) Let’s nail down a little terminology. The method is called pan […]
(Gina Ferazzi / Los Angeles Times) From the Los Angeles Times. Veronique de Turenne: What put my pie crust over the top, though, was […]
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