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Pre-heat oven to 450°F
Batter:
3 eggs
3/4 cup whole milk (preferably Connecticut Farmers!)
3/4 ...
This recipe is the one my mother and now I have been making for years. I mean years and years. It ...
4.5 oz butter
3.9 oz. powdered sugar
6 egg yolks
6 egg whites
4.5 oz. chocolate
4.5 oz. flour
3.9 ...
Marinated Maine Lobster:
4 - 3 oz lobster tails, raw
4 tablespoons blended oil
2 teaspoons garlic, ...
Makes 6-8 servings.
Filling:
3 pounds ripe fresh apricots, about 15
1 cup pitted fresh cherries
2/3 ...
Adapted from Gourmet.
Note: Dried herbs can be substituted for fresh, but use only 1/4 teaspoon of ...
The Charcoaler in El Paso, Texas, looks like it fell out of time capsule from the 1950s. That is a ...
Anyone who lives in Los Angeles knows this is a great city to enjoy ethnic food. It is easy to eat ...
A canelé is a specialty of the Bordeaux region of France. A small pastry with a soft custard ...
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All couples have the story of how they met. Ours comes with a small bit of fate – if you even ...
Kbell's Perfect Brisket
by Joy Horowitz
My friend KBell makes socks for a living. But it’s what ...
I made hot cross buns last week. I used a recipe from a class I took years ago that focused on ...
Is there such a thing as a ham of your dreams? I didn't think so until I had this one. BAKED HAM ...
This week, Italian women everywhere will be knee deep in eggs, butter, sugar, and ricotta cheese -- ...
Since Easter is all about sweets, we like to ask our friends and family to bring a dessert to ...
This recipe, which originally appeared in the NY Times in 1973 in an article by Jean Hewitt, was ...
Last week, on Martha’s Vineyard, while eating lobster on the docks of Menemsha, my 20 year old ...
Big TV nights…what’s a restaurant owner to do? I’ll tell you the last thing you want to do. Stand ...