NYT Cooking: This is the most minimalist eggplant Parmesan imaginable, really an eggplant gratin with tomatoes. (If memory serves me, that’s how they make it in Parma: no mozz, no meat.) You cook the eggplant in abundant oil. Yes, you can broil it or bake it, but I really think the taste of eggplant slices that have had oil boiled right through them is dreamy. Make a 15-minute%...

Mark Bittman’s Eggplant Parmesan

NYT Cooking: This is the most minimalist eggplant Parmesan imaginable, really an eggplant gratin with tomatoes. (If memory serves me, that’s how they make it in Parma: no mozz, no meat.) You cook the (Baking Eggplant Parmesan)

Spinach artichoke dip has a way of inciting controversy. Should it be served cold or hot? Is it lowbrow or classic? Should it be served in a bread bowl or with tortilla chips? Well, the good news is that there are no wrong answers here, only delicious, creamy dip. This particular one is best served hot (or at least room temperature), but it is also acceptable to spread it on crackers after being chilled. (Photo: Michael Kraus for NYT)

Spinach Artichoke Dip

Spinach artichoke dip has a way of inciting controversy Should it be served cold or hot Is it lowbrow or classic

NYT Cooking: “A couple of years ago, my mother taught me to make her dense but moist chocolate birthday cake. She calls it 'dump-it cake' because you mix all of the ingredients in a pot over medium heat, then dump the batter into a cake pan to bake. For the icing, you melt Nestlé's semisweet-chocolate chips and swirl them together with sour cream. It sounds as if it's straigh...

Chocolate Dump-It Cake

NYT Cooking: “A couple of years ago, my mother taught me to make her dense but moist chocolate birthday cake. She calls it 'dump-it cake' because you mix all of the ingredients in a pot over medium heat, then dump the batter into a cake pan to bake.

martha stewart cheesecake!!  Once chilled, this cake can be covered with plastic wrap and refrigerated for up to three days. In fact, it actually tastes best after being chilled overnight. Let it stand at room temperature for 20 minutes before serving.Adapted from "Martha Stewart's Baking Handbook."

New York-Style Cheesecake

Once chilled, this cake can be covered with plastic wrap and refrigerated for up to three days. In fact, it actually tastes best after being chilled overnight. Let it stand at room temperature for 20 minutes before serving.

New York Cheesecake...."This is the single best cheesecake I have ever had.  I discovered this Jim Fobel's cookbook about 20 years ago, and it is the one I return to again and again.  It is creamy smooth, lightly sweet, with a touch of lemon.  This cheesecake has become the favorite of family and friends who've had the good fortune to be served this slice of heavenly goodness."

New York Cheesecake - This is the single best cheesecake I have ever had. I discovered this Jim Fobel’s cookbook about 20 years ago. It is creamy smooth, lightly sweet, with a touch of lemon. This cheesecake is the favorite. - worth a try.

These BEST EVER HOMEMADE BLUEBERRY MUFFINS are so amazingly light and tasty, they’ll have you coming back for more!

Best ever homemade blueberry muffins

These best ever homemade blueberry muffins are made from scratch. A deliciously moist muffin recipe your family will love. (Best Ever Sauce)

Martha Stewarts New York Style Cheesecake. This is the best cheesecake.  I get so many compliments each time I make it.

Martha Bakes: Cheesecake Episode

Just One Serving: NY Style Cheesecake  4-1/2-inch cheesecake  4 graham cracker squares or 1/3 cup graham cracker crumbs 3 tablespoons granulated sugar 1 tablespoon unsalted butter, melted 4 ounces (1/2 package) cream cheese, room temperature 1 1/2 tablespoons sour cream 1/4 teaspoon vanilla 3 tablespoons egg or egg substitute (1 large egg is 4 tablespoons)

Just One Serving: NY Style Cheesecake Is it worth 10 minutes to make your own personal, fresh-from-the-oven cheesecake?

The final product, a medium-rare New York strip steak: delicious! We coated it in Kosher salt an hour before, rinsed it off, patted dry, then followed this recipe exactly. Best steaks we've ever had - AC

How to Make the Perfect Steak in Your Home Oven (Including a Beef Temperature and Wellness Guide)

How to Make the Perfect Steak in Your Home Oven (Including a Beef Temperature and Wellness Guide) Interesting!

This herb and pepper crusted sirloin strip roast starts out in a high temperature oven, then it is finished at a lower temperature.

Pepper and Herb Crusted Sirloin Strip Roast

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