this is from a gal i worked with when i was a legal recruiter. she brought it in and everyone was in heaven. i included the cool down time in the recipe. it needs to be baked for about an hour and then cooled in the oven for another hour and then chilled for 8 hours so you'll need to make this a day ahead of when you're planning to serve it!
very simple to make. courtesy chef jamie gwen i have also made these using bosc pears and brie.other pears you could use: anjou, bartlett, or comice, make sure they are firm, not too ripe or over ripe. yum, yum, yum...
from the chicago tribune magazine. the author adapted this recipe to introduce a young child to ethnic food other than pizza and spaghetti. it is a very mild curry, and my problem adult eater really enjoyed it. tasty and colorful, it's fast andeasy to whi
one day, long ago, the pilot light in my oven went out and i didn't realize that my meatloaf was sitting there uncooked until shortly before dinner. i quickly made patties and turned it into burgers -- the best burgers we'd ever eaten. i tweaked at the re
very tasty and relatively low fat fishcakes via mark bittman. these are a tad spicy and are great served on greens or a bun with a mayonaise of your choice, sliced onion and cucumber and a fruit salsa. they can be made in a counter top grill like a geor
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