Photo by Julia Gartland Prep time 5 minutes Cook time 25 minutes makes 4 to 6 servings Author Notes Jessica Battilana refuses to lose the pleasure of cooking when making family dinner. The author of Repertoire (and a forthcoming cookbook from W.W. Norton) has a number of knockout recipes, including this hot dog fried rice.I’ve
The Spruce This great-tasting chocolate fudge cherry cake is made with a boxed cake mix and cherry pie filling. It looks more complicated than it is, but the prepared storebought ingredients make quick work of putting the cake together. The sweet-tart nature of cherries adds brightness to the depth of chocolate; they complement each other
Sorry, we need to spruce things up. We’re sorry that things have gotten a bit messy, but the page you are looking for is unavailable. You might find what you’re looking for by browsing our menu or using our site search.
Serves 6- 8 Author Notes I think that everyone should have a vegan recipe or two in their repertoire. Not only are more people choosing veganism, a lot of people have food allergies and intolerences to dairy and egg. With my son having food allergies, I am always appreciative of having something for him at
“One of our family favorites for the ice cream machine. Prep time does not include the time for freezing.” Ready In: 15mins Ingredients: 8 2 cups nonfat milk or 2 cups low-fat milk 2 cups heavy cream 1 cup sugar 1⁄2 teaspoon salt 1 teaspoon vanilla extract 1 teaspoon peppermint extract 3 drops green food
You might have been detected and blocked as a crawler bot! News Corp Australia uses software that manages crawler bot traffic on our websites. If you receive this message and are not a crawler bot (and are just a reader or subscriber), please try these steps first: Temporarily disable any AdBlockers / pop-up blockers /
Ingredients:1⁄3 cup extra-virgin olive oil3 whole large garlic cloves, thinly sliced6 whole fillets oil-packed anchovies1 whole 14-oz. can crushed tomatoes6 whole cherry tomatoes, quartered3⁄4 cup mixed green and black olives (3 ½ oz.), sliced3 tbsp. large, salt-packed capers, soaked 15 minutes in water, then drained1⁄2–1 tsp. red pepper flakes1 sprig fresh oreganoKosher salt1 lb. spaghettiCoarsely
I am not a chef. I am not a baker. I cook out of necessity for my family. However, once in a while, the baking bug strikes and I feel like dancing around the kitchen making something great for friends and family. I actually had to go to an event last night and thought it
Ingredients:1 cup carrot (julienne cut)1 (19 ounce) box firm tofu (4 pieces)2-3 tablespoons hot spiced white vinegar (Sukang Maasim, available at Chinese and Filipino food stores)6 cloves garlic , smashed3-4 stalks celery (1/2 inch pieces)1 (7 ounce) jar pickled whole baby corn (Chinese style)1/2 head green cabbage (cut into small squares)3-4 tablespoons canola oil2 (6
This rib rub is great on way more than just ribs. Try it on a roast chicken or even a whole roasted cauliflower! If you’re not a fan of spicy food, go easy on the chili flakes or omit them completely.Made it? Let us know what you think in the comments below!Advertisement – Continue Reading Below1/4