Jennifer Luetkehans

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Jennifer Luetkehans
More ideas from Jennifer
chocolate peanut butter cup cookies – smitten kitchen

chocolate peanut butter cup cookies – smitten kitchen

melting potatoes – smitten kitchen

melting potatoes – smitten kitchen

melting potatoes – smitten kitchen

melting potatoes – smitten kitchen

Creamy Butternut Squash Alfredo Pasta

Creamy Butternut Squash Alfredo Pasta permeated with fresh sage and thyme then perfected with a garnish of salty bacon on top! The fall recipe is silky smooth, luscious, healthy and absolutely addicti (Vegan Easy Alfredo Sauce)

Leeks With Anchovy Butter Recipe - NYT Cooking

Leeks With Anchovy Butter Recipe - NYT Cooking

NYT Cooking: This recipe offers a clever shortcut for a notoriously finicky dish, yielding an aromatic, billowy cloud of eggs, cheese and herbs. There are two tricks: First, separate and heat both the egg whites and yolks over a water bath before reuniting them. And second, don’t overwhip the whites. Take them to a medium stiff peak — when upturned on a whisk, they should flop over a tiny bit. Serve souffla...

NYT Cooking: This recipe offers a clever shortcut for a notoriously finicky dish, yielding an aromatic, billowy cloud of eggs, cheese and herbs. There are two tricks: First, separate and heat both the egg whites and yolks over a water bath before reuniting them. And second, don’t overwhip the whites. Take them to a medium stiff peak — when upturned on a whisk, they should flop over a tiny bit. Serve souffla...

Stromboli

Stromboli

Sausage & Parsley Risotto

Sausage & Parsley Risotto

NYT Cooking: These wildly popular cookies were developed by Alison Roman for her cookbook, “Dining In: Highly Cookable Recipes.” “I’ve always found chocolate chip cookies to be deeply flawed (to know this about me explains a lot),” she writes. “Too sweet, too soft, or with too much chocolate, there’s a lot of room for improvement, if you ask me. But no one asked me, and rather than do a complete overhaul on...

NYT Cooking: These wildly popular cookies were developed by Alison Roman for her cookbook, “Dining In: Highly Cookable Recipes.” “I’ve always found chocolate chip cookies to be deeply flawed (to know this about me explains a lot),” she writes. “Too sweet, too soft, or with too much chocolate, there’s a lot of room for improvement, if you ask me. But no one asked me, and rather than do a complete overhaul on...