Servings: 1 cup Source: Mark Bittman Ingredients ½ cup pecans, almonds, hazelnuts, pine nuts, or walnuts 1 small clove garlic, peeled ¼ cup sherry, balsamic, or good red wine vinegar, more if you like salt to taste black pepper, freshly ground, to taste ¾ cup extra-virgin olive oil Directions Toast the nuts in
Source: joepastry.com Ingredients 1.5 ounces (3 tablespoons) cold water 2 1/4 teaspoons gelatin 4 large egg yolks 3 ounces (1/4 cup plus 1 tablespoon) sugar 1 1/2 cups half-and-half Seeds from one vanilla bean 1 1/2 cups heavy cream, cold Description This recipe is
Servings: 1 quart Source: Bo Friberg/Fundamentals of Baking and Pastry Ingredients 4 egg yolks (⅓ cup) 4 ounces sugar 1 tablespoon gelatin powder, unflavored ¼ cup cold water 1 vanilla bean 1 cup whole milk 1 cup heavy cream ½ teaspoon vanilla extract Directions Whip the egg yolks and sugar until light
Source: Jerree Catlin Ingredients For the Mix: 6 cups whole wheat flour 4 cups yellow cornmeal 2 cups oatmeal 2 tablespoons baking soda ¼ cup salt I used only 1 tablespoon ½ cup sugar To make pancakes: 1 cup pancake mix 2 tablespoons oil 1 egg 1 cup milk up to 1½
Servings: 2 loaves Source: Sunday's at Moosewood Ingredients 2 tablespoons rosemary leaves crushed or chopped finely 1¼ cups boiling water 1 tablespoon instant yeast 2½ cups bread flour ½ cup whole wheat flour 1 teaspoon sugar 1 teaspoon salt 1 tablespoon olive oil ½ cup green olives 1 teaspoon coarse