Recipes for A Pad Thai Worth Making with grocery lists and nutritional information | Page 20

Salted Butter Caramel Ice Cream

The best ever recipe for Salted Butter Caramel Ice Cream, homemade deliciousness! From David Lebovitz, pastry chef and author of The Perfect Scoop, the ultimate guide to making ice cream at home. David Lebovitz - living the sweet life in Paris

davidlebovitz.com

Cranberry Curd Bars with Walnut Shortbread Crust

Here's one last recipe to squeeze into your Thanksgiving line-up! Tangy-sweet cranberry curd meets buttery walnut shortbread for a twist on the classic lemon bar. A dash of cinnamon ties it all together. And don't worry - this whole recipe comes together in about an hour, making it an excellent last-minute treat for Thanksgiving or any other special dinner this fall.

thekitchn.com

Classic Croissants

Making your own croissants is not difficult; there's no special equipment or hard-to-find ingredients required. What is necessary is good technique. For detailed step-by-step instruction, watch our slideshow, How to Make Croissants. Once you understand the basics of creating multilayered dough like this, you're well on your way to wowing your friends with delicious croissants.

15 Servings - finecooking.com

Healthy Chicken Parmesan Wraps

These chicken parmesan wraps have all of the delicious flavors of chicken parmesan wrapped up in a portable sandwich! This sandwich is light and delicious, making it the perfect healthy lunch to grab and go!

roomag.com

Garlic Knots

In a chaotic world of food, FoodMayhem is bringing order. Written from New York City (mostly), FoodMayhem.com is all about... food! We love food: talking about food, writing about food, looking at food, taking pictures of food, making a blog about food, and, of course, eating food.

foodmayhem.com

The Perfect Crusting Buttercream

I use this recipe when making my rose cake, my hydrangea cake, or any cake that I want the frosting to be able to hold its shape! This makes quite a bit, but can be refrigerated quite easily. And yes, I sometimes use half crisco/half butter. This recipe is SWEET. Super sweet.

iambaker.net

My Best Chocolate Chip Cookie

The perfect chocolate chip cookie. Is there anything left that hasn't been said about it? Whether it's your grandmother's or David Leite's, every day someone claims to have the best chocolate chip cookie recipe you'll ever need. I've literally worked on this one for years. I kid you, not. I'd been making chocolate chip cookie dough and storing it in the freezer for over a decade and always wondered why it tasted so much better when I baked it after the fact, instead of when the dough was fresh made. Well, unless you've been living under a rock, you probably...

36 Servings - injennieskitchen.com

Scrambled Egg Tacos with Avocado

I make these late and often -- this is my back-pocket 10-minute meal after a very long day or a longer party. They're fast, good food you can eat with your hands. And because tacos often spill at random, you’re allowed to be slightly animalistic about the whole affair -- a very good perk, because no one has the energy for manners in the middle of the night. I felt odd making these in a well-lit kitchen and styling them for a camera -- they are at their best when cooked by dim, early morning kitchen light, and hastily -- but you’ll rectify that for me tonight, won’t you?

1 Servings - food52.com

Chicken and Wild Rice Soup

This soup is warm and cozy, and completely essential for the blustery, wet weather of late. It's also a family favourite, and can be found on our dinner table many times between now and next March. Making ample portions, this soup provides plenty of leftovers, which often find their way into a thermos tucked with the boy's lunch boxes. This, in turn, makes life easy for me and ultra tasty for the kids. And if you're celebrating Thanksgiving this week, your leftover turkey will make a nice substitute for the chicken in the recipe. We're eating soup two or three...

mixingbowlkids.typepad.com

Coconut Tres Leches

I started making tres leches because it is my neighbor's favorite thing and I like her. I started with Martha Stewart's recipe which is a great jumping off point -- but it is not as juicy as a traditional tres leches, which you will find resting in a shallow lake of sweet milk. So I adjusted up for that, and here I have swapped in some coconut, some lime (because it is one of coconut's BFFs) and I used Tahitian vanilla which is a bit more floral than Mexican (but if you can't find it, go with whatcha got). It's rich and milky and coconutty and good. Ask the neighbors.

9 Servings - food52.com