Popsicles of any kind are usually what I reach for, but hubby brought home some Diana's Bananas 'banana babies' the other day and OMG! I'm hooked!! They're little bananas dipped in either milk or dark chocolate, with or without nuts. What's your favorite cold treat?
Somebody here was looking for a soft pumpkin cookie recipe a week or so ago. I was looking at cookie recipes on verybestbaking.com and saw this http://www.verybestbaking.com/recipes/detail.aspx?ID=32364
Hope this helps! :]
I've been craving soup all week but can't seem to find any recipes that stand out to me! What's your favorite soup? Recipes would be greatly appreciated.
On paper, glazing vegetables seems very simple, but there's more to it than just cooking some root vegetables with a bit of butter and liquid in a skillet.
Note: Slab bacon is ideal for this recipe, though sliced bacon will work in a pinch. You can also substitute your favorite cured pork product. Prosciutto, guanciale, or Spanish dry-cured chorizo all work well. If your brussels sprouts are very...
Whether it's in soft and sticky or sweet and crunchy form, caramel and toffee have the power to make any dessert especially comforting. One bite of the sweet (and sometimes salty) goodness and you're transported back to a simpler time when buying a candy bar after school could solve any problem. Here are some tasty desserts that highlight the magical thing that happens when you start cooking your sugar.
The steamy months of summer seem like they're made just to give us a reason to drink margaritas. The cool, citrusy cocktail garnished with a rim of glittering salt is one of the best ways to forget about the temperature and get lost in good times. Margaritas are also a great way to use up some of that fresh fruit from the market—especially fruits with a hint of tartness.
his is an adaptation of a recipe from the brilliant book All American Desserts by Judith Fertig, wherein high-quality vanilla ice cream is doctored up with the makings of cannoli cream.
When I first heard about this dish from a Southern friend, I had visions of spinach topped with sliced strawberries and maybe a little feta cheese and tossed with pretzel crumbles. But this dish is more akin to a Jell-O No Bake Cheesecake than a Caesar. The combination of a salty crushed pretzel crust, rich whipped cream, and strawberry gelatin intrigued me.
These chocolate chocolate chip hazelnut cookies are filled with Nutella.
These ice cream sodas are refreshing and light enough to be appreciated on a hot humid day; but they're so beautiful and sophisticated, you can serve them at a dinner party. Fresh berries, homemade raspberry soda, and strawberry ice cream come together beautifully in each glass.
Understated and unpretentious, this simple custard is a great dessert to end your day with.
Willie Mae's Scotch House in New Orleans may serve the finest fried chicken on the planet: burnished dark brown, perfectly seasoned, and juicy.
Note: This recipe can easily be scaled up or down, and lasts forever in the fridge. If you have plastic squeeze bottles, there's no need to first whisk in a bowl—construct the dressing in the bottles using the same ratio...
The state of Maryland practices barbecue in a rare form. I discovered this for myself on a grassy road outside of Baltimore, in front of a truck that had been built around a barrel-shaped smoker and decorated on all sides with the words: "PIT BEEF." After taking my order, the ladies of Bull on the Run picked up a rested round roast and nestled it into their deli slicer, carving away thin, pink ribbons and piling them unceremoniously onto a roll.
Ultra-thick, Flintstone-sized double-cut bone-in big-enough-to-serve-two-fully-grown-Thundercats ribeye steaks (commonly referred to as "Cowboy Chops") require a bit of extra care when cooking. Their thick size makes them all too easy to end up with a burnt exterior and cold, raw middle. But here are some grilling tips to maximize that medium-rare center—you want to see pink from edge to edge—while still getting a nicely charred crust.
Louisiana remoulade starts with a mayo base, but then adds ingredient after ingredient to form a reddish complex sauce that's creamy, tart, and spicy. Traditionally served with seafood—great with shrimp, crab cakes, and fried fish fillets—my absolute favorite thing with remoulade would be fried dill pickles. Those salty, sour crunchy chips are a perfect pairing in my book.
So why do you need to buy a smoker? Here's a breakdown between two racks of baby back ribs, one done on the smoker, one on the grill, on the same day, using the same recipe.
Note: Store-bought ground beef can be substituted for the short rib. Mac Sauce can be used as soon as its made, but it gets mellower if you let it sit in the fridge at least overnight in a covered container....
About the brittle: Don't leave the brittle unattended! You must stir the brittle frequently; otherwise the peanuts will scorch and stick to the bottom of the pan. Brittle can be made up to 2 weeks in advance and kept in...
How often do you eat something at a gas station, then feel compelled to gush about it all weekend to friends? Hm, us either. Until trying the Chivito sandwich at the Lowest Price gas station on 14th and W Streets in Washington D.C. At any given time, there are easily more people here for the sandwiches inside the attached Fast Gourmet than for the petrol outside.
Adapted by D.C. chef Ann Cashion, this Revelatory Caramel Cake from strong>The Southern Foodways Alliance Community Cookbook, this caramel cake is similar in flavor to an angel food cake but with a much denser crumb. Once baked and cooled, it can be iced and filled any which way you please. But being a caramel cake, this one is really all about the icing. It's actually more like a candy coating.
Aligot is the ultimate comfort food—think, ski lodge, by the fire, warming and filling you up. It's kind of like a potato fondue: mashed potatoes whipped with melted cheese until it gets gooey and smotheringly delicious.
Notes: Please note that you will need 6 egg yolks for the cake component of this recipe, but only 4 egg whites for the meringue component. Discard the additional 2 egg whites or reserve them for another use. I used...
The standard Pimm's cup is made by mixing Pimm's with "white lemonade" (a.k.a. Sprite or 7-Up) along with chopped fruit and ice.
Spawned from the rum-soaked genius mind of "Trader Vic" Bergeron, the mai tai is one of the most regal refreshments in the exotic-drink universe. Originally made with 17-year-old Jamaican rum, imported French orgeat, Dutch curaçao and fresh-squeezed lime juice, the mai tai quickly became a phenomenon; it also quickly became perverted.