Take your weekend brunch to the next level with these tasty brunch recipes. We have classic brunch recipes, including quiches and pancakes, and ideas for new favorites, like quick breads, and casseroles.
Easy to make Creamy chicken pasta made Tuscan style with sun-dried tomatoes, fresh spinach, and loads of chicken.
!DEE Special Dressings Get your salad dressed
If you are looking for a healthy solution to bring some variation to your diet, these simple recipes with mushrooms are a great way to shake up your daily diet.
Pour cette recette d’entremets j’avais envie d’utiliser l’association figues et framboises. Ce mariage qui fonctionne à merveille est complété par la douceur du chocolat blanc.…
If you like coffee cake that's heavy on the crumb topping (who doesn't?), you'll love this recipe. This amazing coffee cake is scented with fragrant cinnamon and cardamom, perfect partners for the sweet, juicy peaches that take center stage in this recipe. Bake this up for your next ladies luncheon or a weekend brunch when you have overnight guests. But there is no need to save it just for a special occasion—this coffee cake is so easy to make, you can bake one up during the week for lunchbox desserts or an afternoon coffee break.
(Updated in 2020) Summer is here! This Lychee and Ginger Cooler will help you refresh with some fresh lychees, basil, ginger & lemon. Top it off with vodka when you’re ready for happy hour! When I was in Mitsuwa (Japanese supermarket) last week, they have lychees. I immediately grabbed a bag. It has been a...Read More »
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These easy and fancy dinner recipes are ready in 30 minutes, and are perfect for any special occasion like Valentine's Day, an anniversary, or a first date.
Whenever you're in the mood for a classic dessert, this pairing of poached pear and chocolate is a delicious answer. It's simple, satisfying and a great reminder of how good this kind of basic preparation can be. It doesn't require that you turn on your mixer or oven and it's a wonderful dessert for those who are looking for something gluten free. Pears Belle Helene have an interesting little story. It starts with the great August Escoffier in the era of the late 1800s - early 1900s. A French chef and restauranteur, he was among the first to take the lead in culinary writing and cookbook development, the modernization and accessibility of French cuisine and the professionalization of kitchen organization and management. His work to interpret and simplify Marie-Antoine Careme's methods and technique is legendary. He was also instrumental in the creation and partnership of the professional kitchens of the Ritz-Carlton in 1898-1899. Escoffier created Poires Belle Helene in 1864 in celebration of the popularity of the operetta, La Belle Helene, which was based on the life and times of Helen of Troy. Escoffier served the poached pears with chocolate sauce and vanilla ice cream and embellished them with crystallized violets. Later versions replaced the violets with sliced almonds. I chose to simplify the plating with a dollop of sweetened whipped cream along with the note of color and tartness of some fresh raspberries. I've changed up the chocolate sauce only ever so slightly by adding a touch of cardamom and allspice just to introduce some intrigue. These are easily omitted if you care to stay with the classical approach. Bench notes: - Fresh pears should be ripe but firm. Bosc pears hold up best for poaching but I've also used d'Anjous. - Poaching pears is fairly simple. Make sure your poaching liquid covers your pears by about an inch or so. The ratio for the liquid is roughly 4 parts liquid to 1 part sugar. You can replace some of the poaching water with wine. Flavorings can be thyme or rosemary, cinnamon sticks, star anise, clove, peppercorn or sliced ginger, with various combinations therein. - When poaching pears, cut out a circle of parchment to fit the diameter of your saucepan. Place it directly on the surface of the liquid to keep the moisture on the fruit. This will ensure slow, even poaching and help to keep the pears from turning brown. - Pears can be stored submerged in their poaching liquid in the refrigerator for about 4 - 5 days. Bring to room temperature to serve. - Keep the poaching liquid at a low and gentle simmer to preserve the flavor and structure of the fruit. How long it takes to poach pears depends on their ripeness. They should be tender and easily pierced with a knife but not mushy. Turn off the heat when you think the pears are nearly done. They will continue to soften slightly as they cool in the liquid. Undercooked pears may turn brown. - You can reduce the poaching liquid until slightly thickened and syrupy. Use it to flavor drinks or to serve over cake, yogurt or ice cream. Pears Belle Helene Serve 4 4 cups (1 quart) water 1 1/3 cups (9 1/2 oz) sugar juice of 1/2 lemon 1 bay leaf 1 vanilla bean, split and seeded 4 pears 3 1/2 oz bittersweet or semisweet chocolate (62% - 72%) 1/2 cup (4 oz) heavy cream 1 tablespoon (3/4 oz) corn syrup scant 1/2 teaspoon ground cardamom pinch allspice 1/2 cup (4 oz) heavy cream 1 teaspoon sugar 1 pint fresh raspberries Combine the water, sugar, lemon, bay leaf and vanilla bean in a saucepan over medium heat. Bring to a boil until the sugar is dissolved. Lower the heat so the liquid is at a low simmer. Peel and core the pears. Slice just a bit off the bottom so they can stand upright on a plate. Add them to the poaching liquid and place a circle of parchment directly on top of them. Poach at a low simmer until tender, about 25 - 30 minutes. Remove from the heat and cool the pears in the liquid. For the chocolate sauce, finely chop the chocolate and place in a heatproof bowl. Add the cream, corn syrup and spice and place over a pan with about 2" of barely simmering water. Stir gently until the chocolate is melted and glossy. Remove from the heat. To serve, drain the pears on a paper towel. Whip the cream with the sugar until soft peaks form. Place each pear on a serving plate and pour warm sauce over them. Garnish with raspberries and whipped cream.
This classic Provençal spread made with black olives and cured anchovies gets a chewy texture and sweet flavor from the addition of dried Black Mission figs. Serve it on slices of baguette or as a spread with a cheese board.
Take your weekend brunch to the next level with these tasty brunch recipes. We have classic brunch recipes, including quiches and pancakes, and ideas for new favorites, like quick breads, and casseroles.
Inspired by Francois Boucher's "Triumph of Venus", this spring wedding inspired editorial is brimming with delicate details and velvety touches.
Table of contentsGuava & Cheese MacaronsHow to Make Guava & Cheese MacaronsWhat is Guava Paste?Tips to Make the Perfect Guava & Cheese Macarons:Find more macaron flavors here! Guava & Cheese Macarons If you're reading this,
Whether it's Grandma's spaghetti & meatballs, quick & easy chicken & noodles or your own take on Spanish rice, we're looking for your favorite recipes using any of these filling ingredients! So, tell us... What are your favorite NOODLE, PASTA OR RICE recipes? Share 'em all in today's Recipe Round-Up!...
Hot Pot for One is a fast, easy, and comforting meal to make at home. My recipe features tender pork belly simmered in a delicious and savory dashi stock with napa cabbage and enoki mushrooms. Inspired by the Japanese drama Midnight Diner.
Ever wanted to know how to make lobster bisque and what’s it made of? Check out this easy lobster bisque recipe which is creamy, delicious, and you’d never know is gluten-free, dairy-free, and easily paleo-friendly!
People wait on hours-long lines just to get some.
Blogger review of lunch at The Hinds Head in Bray, Heston Blumenthal's Michelin-starred pub in Bray, around forty five minutes out of London
You'll love this grilled vegetable & hummus pita for dinner or lunch - it's easy to make, healthy, super tasty and vegan!
