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from NYT Cooking

French Toast Amandine

One of my daughters came up with this recipe on the morning after we worked together on a dinner of weakfish amandine, the fillets sautéed in brown butter and scattered with almonds She asked: “Couldn’t we do something similar with French toast And make it, like, sweet?” We certainly could, and we did: a simple breakfast fry-up made elegant and well groomed

from NYT Cooking

David Eyre’s Pancake

This recipe is by Amanda Hesser and takes About 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.

Lemon Blueberry Custard Cake_ Nothing says summer more than the refreshing taste of lemon and fruit, and that’s why this recipe is one of our favorites! Delicate lemon custard cake baked with fresh blueberries and served cold in individual bowls with whipped cream and mint. Try it out for your next summer get-together – guests will love that they each get their own special dessert!

from NYT Cooking

Puffy Corn Pancake With Blackberry Sauce

Puffy corn pancake with blackberry sauce. Photo: Andrew Scrivani for The New York Times


Perfect Pie Crust

Perfect Pie Crust ~ Several pie crust recipes—an all butter pie crust, or pate brisee, an all butter crust with almonds, combining butter and shortening crust, and how to pre-bake or blind-bake a pie crust. ~

from NYT Cooking

Coconut Oil Poundcake With Almonds and Lime Zest

Recipe: Coconut Oil Poundcake With Almonds and Lime Zest || Photo: Andrew Scrivani for The New York Times

from NYT Cooking

Garam Masala Pumpkin Tart

The White House, just before Thanksgiving in November 2009, honored Manmohan Singh, then the prime minister of India, and his wife, Gursharan Kaur The chef for the dinner was Marcus Samuelsson, who decided to incorporate some Indian touches into the menu Both naan and cornbread were served, and the dessert for each of the 400 guests was a pear Tatin and a pumpkin pie tartlet