These toasts are best slightly warm, so hold off on toasting the bread until just before serving. You can use cremini mushrooms if you can’t find the exotic varieties listed below.
In pastry shops all over Europe you can find these delicate, crisp pastries that are rolled in cinnamon and sugar. Now they're easy to make at home. Hooray!
Just like the soft pretzels you find at a ball game, only better--warm and fresh from your oven and made with Crescent Recipe Creations? flaky dough sheets.
Now that I’m carting around a small watermelon-sized bump, I find myself relying on quick and easy recipes more than ever. My feet just don’t want to be on the ground for long come 7pm, especially since I spend a
Chocolate cake layers made with cake mix, pudding mix, sour cream, coffee and chocolate chunks, then spread with a coffee-flavored filling, stacked and drizzled with a chocolate glaze.
“My family and friends find this hard to resist. It's an impressive dish to serve to brunch guests and is easy to prepare.” Josephine Piro - Easton, Pennsylvania
I have written before about how much I like breakfast foods, and they are usually savory, except for the occasional pancakes. I find that savory breakfasts keep me fuller longer.[...]
Lately, our favourite thing to do at night is go look at Christmas lights. Now that we live in a city again, it’s much easier to find rows and rows of houses all lit up within walking or driving distance.
Gourmet meal that's on your table in 30 minutes. The result was this dish and it's superb. If you don't have fresh thyme, I'd suggest using 1/2 tsp dried in it's place. And if you cannot find Asiago cheese, Romano or Parmesan is a decent substitute.
I've created a simple homemade meatball that is stuffed with those gorgeous marinated Mozzarella balls you'll find in the refrigerated section of your grocery store by the fresh Mozzarella.
Using the cilantro stems for the base of the sauce (instead of throwing them in the trash) is a flavorful way to stretch a buck or two. If you can't find skin-on boneless chicken thighs, purchase bone-in and bone them yourself or have the butcher do so.
It's hard to find a French bistro menu that doesn't serve up classic steak frites (or fries). Letting the steak rest after cooking keeps it juicy by allowing the juices to redistribute throughout the meat.
Fabio Trabocchi sears golden, buttery fingerling potatoes and tosses them with fresh dill; if you can't find fingerlings, try baby Yukon Gold potatoes. For a lighter version, leave out the pancetta.
Edamame makes a hearty addition to this summer staple. If you can't find frozen, shelled edamame (green soybeans), substitute the more traditional lima beans. Serve with a baguette and Neufchâtel cheese.
