Recipes for a pulled-pork curry, a zingy slaw and a mango ice-cream you can make ahead for a barbecue or summer party
Make this Straight-From-the-Restaurant Maggiano's Little Italy Spinach & Artichoke al Forno Recipe at home and your Spinach & Artichoke al Forno will taste just like Maggiano's Little Italy.
Recipes for a pulled-pork curry, a zingy slaw and a mango ice-cream you can make ahead for a barbecue or summer party
Choose two or three fillings from the list below. I used ham salad, egg salad, and Cheez Whiz.
Nothing brings me more pleasure than preparing a dish for my family that celebrates our Polish heritage. Yes, I’m proud to say I’m 50% Polish! My paternal grandparents, John and Hattie Galeski, ca…
This is a reworking of my grandmother's Barbados creams: we're going the way of the coconut and the banana. It's scarcely a fancy pudding, but sometimes it can be sweetly comforting to have something a little homespun, and almost from the nursery. This is not far from that old favourite, bananas mashed with cream and brown sugar. Hard to beat, to be sure, but the coconut yoghurt and rum certainly add a little something. You need to make these the morning of the evening you want to eat them (or the day before, if that's easier for you), but they take no more than 5 minutes to prepare. So they are very quick to make and you ease the burden on that short time after you get back from work in the evening. For US cup measures, use the toggle at the top of the ingredients list.
This pudding is always a success: it always works, and everyone always loves it. And I have the great Anna del Conte to thank for it. It is also the recipe that converted me to Tiramisu in the first place, which I’d always snobbishly referred to as the Black Forest Gateau of the 1990s. I don’t think I’d be able to count the times I’ve made this over the 20 years since How To Eat was first published. And I will never stop making it, either. Please read the Additional Information section at the end of the recipe before proceeding. For US cup measures, use the toggle at the top of the ingredients list.
Typisch amerikanische Vollkorn-Honig-Kekse, die sich nicht nur zum Naschen, sondern auch als Basis für S´Mores und Kekskrümelböden eignen
This is a delicious, delicately spiced chicken dish with a creamy texture. It’s a perfect starter alongside pickled salads, or can be made as a main too, served with a dhal and rotis. Traditionally a North Indian dish from Punjab, this is now a popular tandoori special found all over India. Many restaurants have really long skewers threaded with chicken pieces that go into a hot tandoor. If you fancy giving it a go on the barbecue in the summer months, the charred chicken is truly spectacular
One of the loveliest puddings, if it quite counts as that, to order in restaurants in Tuscany, is a glass of vin santo, that resinous, intense, amber-coloured holy wine, with a few almond-studded biscuits to dunk in. The idea for this comes purely from that: the ice cream is further deepened by the addition of treacly muscovado sugar, and the wine in it keeps it voluptuously velvety, even after being frozen. You don't absolutely need to serve the cantuccini biscuits with it, but the combination is pretty well unbeatable. For US cup measures, use the toggle at the top of the ingredients list.
This quick recipe for Easy Risotto Cakes uses just 5 ingredients and takes less than 10 minutes! A great way to use leftover risotto.
Het recept voor deze Luikse gehaktballetjes kregen we van Menu op Maat, een website m...
I call this a pudding cake because its texture is simply a mixture between pudding and cake, though lighter by far than that could ever imply. Think, rather, of a mousse without fluffiness: this is dense but delicate with it. And it’s heavenly at blood heat, when the gooey chocolate sits warmly around the sour-sweet juicy raspberries embedded in the cake, like glinting, mud-covered garnets. This should be eaten an hour or so after it comes out of the oven. It gets more solid when cold, and loses some of that spectacular texture. If you have any left, wrap it in foil and heat it up in the oven, or warm it up a slice at a time in the microwave before eating it. And please read the Additional Information section at the end of the recipe before proceeding. For US cup measures, use the toggle at the top of the ingredients list.
There are no bad ways of eating good mozzarella. I am perfectly happy just with a spatter of salt and a green glug of olive oil, but this is something special. Gremolata — or gremolada — is the traditional flavouring spritz given to ossobuco, and is a sprinkly mixture of grated lemon zest, garlic and parsley. Mine, here, is an exuberant, madcap version, full of fire and flavour and vibrant against the milky white of the mozzarella. And please read the Additional Information section at the end of the recipe before proceeding. For US cup measures, use the toggle at the top of the ingredients list.
This week we are sharing some excellent recipes from Yotam Ottolenghi’s wildly popular cookbooks. When I asked him about his own favorite lunch recipes, he noted especially how much he likes dishes that can be eaten at room temperature. Quinoa patties and fritters of all sorts are a hearty make-ahead option for a lunch eaten at any temperature, and these spiced-up bread fritters exemplify that perfectly as well.
A must-order item on an Indian restaurant menu, this home-cooked version has all the same complexity of flavour, yet it’s so simple to make yourself.
Beef skewers with dried limes, a version of spiced rice found across the Arabian Gulf – and a fresh, crunchy salad to counteract its richness
Remember making quiche, Hamburger Helper and carrot cake?
Centuries-old peasant bread. Simple, unassuming, crisped on a cast iron and ready to sop up all the delicious remnants of any meal. Torta al testo is unfussy, straightforward, and an absolute staple in the Umbrian cooking tradition. There’s a reason why it accompanies every Umbrian dish imaginable.
Popovers have been a Christmas morning tradition in my family for 30 years. I get up early to make the popovers, then wake the family to begin opening gifts. When the popovers are ready, I serve them with lots of butter and assorted jams. My father-in-law began the tradition. —Sue A. Jurack
Step-by-step method for making Sticky gammon and pineapple with colcannon yourself.
From moist apple cake to sufganiyot, here's a closer look at Jewish desserts.
Our raspberry ripple blondies are packed with juicy raspberries and chunks of white chocolate, plus a delicious cheesecake swirl
Here we have it, by popular request, the next in the School Dinners Puddings recipe collection. D'you know, I didn't actually remember this one. Not at
Winter is almost as busy as summer at Al Johnson's Swedish Restaurant in Sister Bay, as the staff is sent out to market its private-label products.
Fleshy green asparagus, as fresh as you can; sweet new season’s baby potatoes; juicy, pepper-hot radishes: this simple but sensational salad is made just by steaming the potatoes, roasting the asparagus, halving the radishes, tossing everything together gently with some tarragon, before dressing them lightly but fragrantly in a herb-thick buttermilk vinaigrette. This is a paean to Springtime in edible form, and I can’t stop making it. And please read the Additional Information section at the end of the recipe before proceeding. For US cup measures, use the toggle at the top of the ingredients list.
Vous connaissez peut-être les Weetabix, ces céréales de blé Anglaises présentées sous forme de galettes très friables. Elles sont riches en fibres et vitamines et pauvres en sucres. On les mange en général, mélangées à du lait, mais il existe plein d'autres...
Praline is the perfect topping for a rich chocolate pudding. But beware, writes Nigel Slater, it will catch you out if you are inattentive…
Get ready for the most important meal of the day.
Sunday dinner used to be a big deal, a tradition in our home from my childhood memories.. I think it’s time we bring it back and give our kids these memories, starting with this Sunday Dinner Pot Roast.
Eye Round in Lemon Sauce
This classic recipe comes from "Julia and Jacques Cooking at Home" that was published in 1999.
These delightful treats feature slices of apple tarts, enveloped in a light, tempura-style batter, and finished with a dusting of icing sugar. Perfectly balancing the tartness of the apples with the sweetness of cinnamon sugar.
Schnitzel is one of my husband’s favorites because it reminds him of his German roots. An appealing dish for guests, it’s ready in a jiffy. Pop it on buns for a fun handheld option. —Joyce Folker, Paraowan, Utah
I tried this recipe out and I like it.It's easy and it isn't fussy.Side dishes for this can be a nice fresh salad, veggies or potato wedges.
Shortbread is a classic treat that many people serve at holiday parties and dinners. Anyone can find a favorite on this list of The Best Shortbread Recipes!
Julia Child's technique for making the ultimate roast chicken along with her directions for making two simple pan sauces.
Nigella Lawson found what's missing in the world of chocolate cake recipes: a dense loaf cake with all the intensity and sweets of rich chocolate cakes.
The following recipes are from A Picture Treasury of Good Cooking, 1953. All of the recipes look so good, I want to share them all!! Hope you find something new to try! REMEMBER: Serve food respo…
Exchange ideas and find inspiration on interior decor and design tips, home organization ideas, decorating on a budget, decor trends, and more.
ThermoFun – Baileys and Chocolate Pannacotta Recipe
