Servings: 12 cupcakes
Prep Time: 25 minutes
Source: Dorie Greenspan https://cooking.nytimes.com/recipes/1019058-black-and-white-cupcakes
Servings: 12 biscuits
Prep Time: 30 minutes
Source: BON APPÉTIT October 2000
“My boyfriend and I were vacationing in Boulder, Colorado, when we discovered Dot’s Diner, a cozy place that serves wonderful breakfasts,” writes Kimberly McClain of Harris, Iowa. “The biscuit that came with my meal was baked to perfection. I would drive all the way to Colorado just to go to Dot’s again.”
This classic recipe produces biscuits with a lovely light texture.
Prep Time: 1 hour
Source: My Paris Kitchen by David Lebovitz
The recipe calls for crème fraîche because its sturdy richness stands up well to to the soup, but you can use heavy cream instead. If you do use heavy cream, whip it very stiff, to the point where it just about turns to butter.
Servings: 12 muffins
Prep Time: 40 minutes
Source: The Silver Palate Good Times Cookbook
These are beautiful muffins for a lazy summer brunch or holiday buffet table with the pink tint of fresh raspberries and the yellow hue of lemons.
Prep Time: 10m
A traditional creamy coleslaw.
Prep Time: 20 minutes,
Source: Spoon University, April 12, 2012
The “Pappardelle ai Funghi Porcini” is one of my favorite pasta dishes. It’s the perfect, elegant plate to present on a special occasion. The sauce is light and flavorful and the mushrooms add a wonderful, meaty texture. Though there are many variations to this dish, most add white wine to the mushroom sauce to compliment the porcini flavor perfectly. If available, try this recipe with a bit of truffle oil to add an amazing aroma and a unique flavor to an already incredible dish. Bring out the candles, and with this meal, it’ll be a night to remember.
Prep Time: 20 minutes
Source: Fine Cooking Issue 87
Goat cheese speckled with fresh thyme is the perfect creamy counterpoint to the sweet, tangy roasted peppers in this recipe. Serve these crostini as an appetizer or paired with a simple green salad for a light lunch.
Prep Time: 24 hours
The way I cook is all about big pots-full of things, and freezing or canning for later: cook once, eat multiple times. For the price of 1 pound of dry beans and a few simple ingredients, the yield is enough for six or eight portions, most of which are frozen in small containers for later use.