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Individual Coconut Cream Pies From 'Mother Daughter Dishes'

Emma Kobolakis 2 comments

Vanilla wafer cookies make a fine crust substitute in this take on coconut cream pie from Mother Daughter Dishes. There's plenty of coconut in the filling, as well as a toasted layer sprinkled over the fluffy meringue topping. They look especially appealing in their own ramekins, and manage to taste like you spent far more time on them than you really did. More

Individual Coconut Cream Pies From 'Mother Daughter Dishes'

Serious Eats Emma Kobolakis Post a comment

Pie that's ready to serve in less than thirty minutes is unheard of. That is, unless you're making mini coconut cream pies from Mother Daughter Dishes. The no-fuss crust is made of vanilla wafers, with a coconut pudding and meringue topping. Toasted coconut is scattered on top, for a double dose of flavor. More

Puddin 'n' Pie From 'Mother Daughter Dishes'

Emma Kobolakis Post a comment

Help yourself to a slice of pudding (and pie) with this old-fashioned treat from Mother Daughter Dishes. A crushed pecan crust is topped with a layer of sweetened cream cheese, then a layer of vanilla pudding, and finally, vanilla whipped cream. It firms up beautifully in the fridge, with a mouthful of textures to please the palate. More

Puddin 'n' Pie From 'Mother Daughter Dishes'

Serious Eats Emma Kobolakis 3 comments

Pudding and pie: it's the best of both worlds. Mother Daughter Dishes takes a salty crust made of crushed pecans, spreading a layer of sweet cream cheese, vanilla pudding, and finally, whipped cream, atop it. The entire thing is chilled until set, to form thick squares of cool, sweet richness. More

3 Delicious Recipes for Classic Fruit Fools

Yvonne Ruperti Post a comment

A combination of cooked and fresh fruit stars in three refreshing adaptations of this classic English dessert. More

Tropical Pineapple, Mango, and Coconut Fools

Serious Eats Yvonne Ruperti Post a comment

The classic British fool, a dessert of fruit and whipped cream, is an ideal warm weather dessert because it's light and balance of sweet and tart fruit flavors. Spooned into this tropical take are layers of juicy mango, pineapple, and toasted coconut. More

Tangy Strawberry Fools

Serious Eats Yvonne Ruperti Post a comment

The classic British fool, a dessert of fruit and whipped cream, is an ideal warm weather dessert because it's light and balance of sweet and tart fruit flavors. Juicy macerated strawberries, strawberry compote, and tangy yogurt are spooned into this refreshing, light version. More

Lemon-Blueberry Fools

Serious Eats Yvonne Ruperti Post a comment

The classic British fool, a dessert of fruit and whipped cream, is an ideal warm weather dessert because it's light and balance of sweet and tart fruit flavors. Fresh lemon curd and blueberry compote are spooned into this flavorful version. More

How to Make Light and Tender Cream Biscuits

Marissa Sertich Velie 10 comments

Short of a box mix, the cream biscuit is by far the simplest biscuit formula out there. You just whisk together flour, baking powder, salt, and sugar and then gently stir in some heavy cream. That's it. In fact, the biscuit dough will probably be done before your oven has fully preheated. How could something so basic and easy be so tasty? The answer is hidden in the cream. More

Light and Tender Cream Biscuits

Serious Eats Marissa Sertich Velie 10 comments

Short of a box mix, the cream biscuit is by far the simplest biscuit formula out there. Dry ingredients are whisked together and heavy cream is gently stirred in. That's it. In fact, the biscuit dough will probably be ready before your oven has fully preheated. More

Salmon Baked in Cream With Sweet Bay, Thyme, and Dill From 'The Nourished Kitchen'

Cook the Book Kate Williams 1 comment

It's wild salmon season here in California, so I try to snag some great filets while they're available. I usually roast my fish with just a little salt and pepper, but there's nothing wrong with changing things up every once in awhile. Jennifer McGruther's salmon baked in cream from her new book, The Nourished Kitchen, was just the ticket. More

Salmon Baked in Cream With Sweet Bay, Thyme, and Dill From 'The Nourished Kitchen'

Serious Eats Kate Williams Post a comment

It's wild salmon season here in California, so I try to snag some great filets while they're available. I usually roast my fish with just a little salt and pepper, but there's nothing wrong with changing things up every once in awhile. Jennifer McGruther's salmon baked in cream from her new book, The Nourished Kitchen, was just the ticket. More

Spaghetti With Chicken and Bell Pepper in Sherry Lemon-Cream Sauce

Sunday Supper Jennifer Olvera 1 comment

A simple dish of pasta tossed in a creamy, lemony, sherry sauce, with sweet red peppers and gently poached chicken. More

Spaghetti With Chicken and Bell Pepper in Sherry Lemon-Cream Sauce

Serious Eats Jennifer Olvera 5 comments

A simple dish of pasta tossed in a creamy, lemony, sherry sauce, with sweet red peppers and gently poached chicken. More

Poppy and Grandma's Layered Rakott Crumpli From 'Joy of Kosher'

Cook the Book Kate Williams 2 comments

Rakott Crumpli is a rich Hungarian casserole made with layers upon layers of eggs, potatoes, sour cream, and bread cumbs. Jamie Geller's version in Joy of Kosher is a bit less dramatic, since she uses only 2 layers of each. More

Poppy and Grandma's Layered Rakott Crumpli From 'Joy of Kosher'

Serious Eats Kate Williams 5 comments

Rakott Crumpli is a rich Hungarian casserole made with layers upon layers of eggs, potatoes, sour cream, and bread cumbs. Jamie Geller's version in Joy of Kosher is a bit less dramatic, since she uses only 2 layers of each. More

Meat Lite: Baked Eggs With Mushrooms, Cheddar, and Ham

Lauren Rothman 5 comments

Eggs pretty much go with everything. So rather than worry about which ingredients I'll pair with them, I like to challenge myself to switch up my cooking method. Here, eggs are baked in a bit of cream, with cheddar cheese and sautéed mushrooms and ham to top. More

Sunday Brunch: Carrot Cake Pancakes With Sweet Orange Cream

Sunday Brunch Sydney Oland Post a comment

Carrot cake isn't for everyone, but for those who like the rich spiced cake, these quick pancakes hit all the right notes. They're just the thing to combat a dreary morning, with a bright flavor and comforting warmth that wakes up the palate. It doesn't hurt that the carrots also lend a vibrant hue to the dish, for a brunch that looks (almost) as good as it tastes. More

Carrot Cake Pancakes With Sweet Orange Cream

Serious Eats Sydney Oland 2 comments

Carrot cake isn't for everyone, but for those who like the rich spiced cake, these quick pancakes hit all the right notes. They're just the thing to combat a dreary morning, with a bright flavor and comforting warmth that wakes up the palate. More

Cream Potato Lefse From 'The New Midwestern Table'

Cook the Book Kate Williams 6 comments

Lefse is a Norwegian flatbread made with potatoes, cream, and a whole lot of care. Prepared and eaten at holiday gatherings, the tender bread requires finesse, experience, and many hands on deck to make properly. But, much like making homemade tortillas, the time and effort is worth it. Amy Thielen's recipe in The New Midwestern Table is a clear, specific, and helpful guideline for those wanting to dip their toes into lefse cookery. More

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