이 아이디어와 더 많은 아이디어를 탐색하세요!

관련 주제 탐색하기

베리 플랑

베리 플랑

Delicious, light and fluffy Blueberry Greek Yogurt Cake made in a springform baking pan. Greek yogurt gives a richer texture to the batter! #berry_cake

Blueberry Greek yogurt cake

Delicious, light and fluffy Blueberry Greek Yogurt Cake made in a springform baking pan. Greek yogurt gives a richer texture to the batter! #berry_cake

French Yogurt Cake With Marmalade Glaze

French Yogurt Cake With Marmalade Glaze

Summer Berry Buckle Recipe - NYT Cooking

Summer Berry Buckle

Summer Berry Buckle Recipe - NYT Cooking

This is a custard tart, with rice, lemon and almonds in the filling, which is served only at Easter in Switzerland. “It was called gâteau de Pâques and I remember it very well,” said Gray Kunz, the chef who was born in Singapore but grew up in Geneva and Bern. (Photo: Francesco Tonelli for The New York Times)

Swiss Easter Rice Tart

This is a custard tart, with rice, lemon and almonds in the filling, which is served only at Easter in Switzerland. “It was called gâteau de Pâques and I remember it very well,” said Gray Kunz, the chef who was born in Singapore but grew up in Geneva and Bern. (Photo: Francesco Tonelli for The New York Times)

NYT Cooking: You will need fresh peaches for this dish, which requires a bit of finesse. Zabaglione is a traditional egg custard flavored with musky sweet Marsala wine. Other sweet wines may also be used, like sherry or spumante. It takes just a few minutes to make, whisking over a double boiler. Zabaglione can be served hot, but in summer it is better cool. The faint butterscotc...

Peaches With Zabaglione

NYT Cooking: You will need fresh peaches for this dish, which requires a bit of finesse. Zabaglione is a traditional egg custard flavored with musky sweet Marsala wine. Other sweet wines may also be used, like sherry or spumante. It takes just a few minutes to make, whisking over a double boiler. Zabaglione can be served hot, but in summer it is better cool. The faint butterscotc...

In 2013, at least, one of the great pie makers in New York City was Kierin Baldwin, the pastry chef at The Dutch in the SoHo neighborhood This recipe is adapted from hers, for a plain apple pie It benefits from heeding her advice to pre-cook the filling before baking

Apple Pie

In 2013, at least, one of the great pie makers in New York City was Kierin Baldwin, the pastry chef at The Dutch in the SoHo neighborhood This recipe is adapted from hers, for a plain apple pie It benefits from heeding her advice to pre-cook the filling before baking

Mark Bittman’s Best Recipes from The Times Recipes - NYT Cooking

Mark Bittman’s Best Recipes from The Times

Mark Bittman’s Best Recipes from The Times Recipes - NYT Cooking

【FMT871.COM】포뮬러원카지노 생방송바카라 베가스카지노 생방송바카라 베가스카지노 생방송바카라 베가스카지노 생방송바카라 베가스카지노 생방송바카라 베가스카지노

Cherry Clafouti

【FMT871.COM】포뮬러원카지노 생방송바카라 베가스카지노 생방송바카라 베가스카지노 생방송바카라 베가스카지노 생방송바카라 베가스카지노 생방송바카라 베가스카지노

NYT Cooking: This rich, creamy confection crosses a classic, American, cornstarch-thickened chocolate pudding with a luxurious French egg-yolk-laden chocolate custard called pot de crème. It has a dense, satiny texture and a fudgelike flavor from the combination of bittersweet chocolate, cocoa powder and brown sugar. Make sure to serve it with either whipped cream or crème fraîche for a cool%2...

Dark Chocolate Pudding

NYT Cooking: This rich, creamy confection crosses a classic, American, cornstarch-thickened chocolate pudding with a luxurious French egg-yolk-laden chocolate custard called pot de crème. It has a dense, satiny texture and a fudgelike flavor from the combination of bittersweet chocolate, cocoa powder and brown sugar. Make sure to serve it with either whipped cream or crème fraîche for a cool%2...

Pinterest
검색