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37 · 45 minutes · Follow these instructions and you'll have an impressive, towering dessert without having to worry about burning a meringue, shaving down layers of cake to make even lines, applying a crumb coat, or dirtying more than two bowls.
37 · 45 minutes · Follow these instructions and you'll have an impressive, towering dessert without having to worry about burning a meringue, shaving down layers of cake to make even lines, applying a crumb coat, or dirtying more than two bowls.
Ingredients
Produce
- • 1 Banana, sliced (up to 2)
Refrigerated
- • 5 Eggs, large
Baking & Spices
- • 1 1/3 cups All-purpose flour
- • 1 tsp Baking powder
- • 1/2 tsp Cardamom, ground
- • 1 tsp Cinnamon, ground
- • 1 pinch Salt
- • 1 2/3 cups Sugar
- • 1 Vanilla bean
Nuts & Seeds
- • 1/3 cup Coconut flakes, unsweetened
Dairy
- • 10 1/2 tbsp Butter, unsalted
- • 1 cup Heavy cream
- • 1/3 cup Whole milk
Vegetarian-loaf. That just doesn’t sound sexy. Nothing ending in “loaf” can possibly capture your attention in a way that makes you think, “yes, this—this is what I want to make to impress friends and win competitions.” But I’m hoping that by telling you what’s in it—all those mushrooms, all that spinach, and a healthy dose of […]
Andrea Miller Estep saved to Vegan recipes
Wild mushrooms and a creamy mustard sauce dress up filet mignon steaks for a luxurious dinner in this Ina Garten recipe.
Ingredients
Meat
- • 4 (2-inch-thick) filets mignons, thick
Produce
- • 12 oz Cremini mushrooms
- • 2 tbsp Parsley, fresh leaves
- • 1/2 cup Shallots
Condiments
- • 1/4 cup Dijon mustard
- • 1/2 tsp Mustard, whole-grain
Baking & Spices
- • 1 1/2 tbsp Fleur de sel
- • 1 Kosher salt and freshly ground black pepper
- • 2 tsp Peppercorns, coarsely cracked black
Oils & Vinegars
- • 2 tbsp Canola oil
- • 1 tbsp Olive oil, good
Dairy
- • 2 tbsp Butter, unsalted
- • 1 1 1/4 cups cups Heavy cream
Beer, Wine & Liquor
- • 3 tbsp Cognac or brandy
- • 2 tbsp Sherry, dry
crystal cassell saved to Steak
Amanda launches our third issue of tips and tricks by demonstrating how to make fiveandspice's "Greek" Lamb with Orzo -- a hearty, one-pot dish you'll be eating all week long.
Food52 saved to Weeknight Meals
Don't be intimidated -- cooking seafood is easier than you think.
No calor do fogão saved to Fish & Seafood
47 · This is a hearty, earthy short rib ragu recipe that we’re confident would be just as satisfying over pasta as it is over polenta.
47 · This is a hearty, earthy short rib ragu recipe that we’re confident would be just as satisfying over pasta as it is over polenta.
Ingredients
Meat
- • 1 tbsp Bacon fat
- • 5 1/2 lbs Short ribs, bone-in
Produce
- • 2 Bay leaves
- • 2 Carrots, medium
- • 2 stalks Celery
- • 3 large cloves Garlic
- • 1 1/2 tbsp One large lemon, zest from large
- • 1 Onion, large
- • 1 tsp Oregano, dried
- • 1/4 cup Parsley
- • 1 oz Porcini mushrooms, dried
- • 1 large sprig Rosemary, leaves
- • 1 tsp Thyme, dried
Canned Goods
- • 1 tbsp Anchovy paste
- • 2 tbsp Tomato paste
Condiments
- • 1 tbsp Dijon mustard
- • 1 Recipe gremolata
- • 3 dashes Worcestershire sauce
Baking & Spices
- • 1 pinch Kosher salt and freshly ground black pepper
- • 1/2 tsp Salt
Oils & Vinegars
- • 1 tsp Olive oil
Drinks
- • 1 14 ounces can Tomatoes and juice, fire-roasted whole
Beer, Wine & Liquor
- • 1/2 bottle Red wine, big
Liquids
- • 2 qt Chicken stock or water
Suzi Holler saved to Recipes, Gluten Free
54 · 50 minutes · Joy the Baker's Olive Oil-Braised Chickpeas (More or Less) Recipe on Food52 recipe on Food52
54 · 50 minutes · Joy the Baker's Olive Oil-Braised Chickpeas (More or Less) Recipe on Food52 recipe on Food52
Ingredients
Produce
- • 2 (15-ounce) cans Chickpeas
- • 1 tsp Chile flakes
- • 1/2 Lemon
- • 3 sprigs Thyme, fresh
- • 1/4 cup Yellow onion
Condiments
- • 1/4 cup Black olives, cured
- • 1/4 cup Capers
Baking & Spices
- • 1 Paprika, Smoky
- • 1 Big pinches Sea salt and freshly cracked black pepper
Oils & Vinegars
- • 3/4 cup Olive oil, extra-virgin
Bread & Baked Goods
- • 1 Bread, Crusty
Dairy
- • 1/2 cup Feta
Sweenan Mornstuy saved to Nomnomnom
Check your crisper drawer -- we know you have asparagus. Here's how to turn it into dinner all week long.
This no-knead, beginners-welcome dough is King Arthur Flour's recipe of the year (so, of course, it’s a Genius Recipe).
Food52 saved to Weeknight Meals
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