More: Lost Recipes: George Washington Carver's 1918 tips for using wild vegetables Today, there’s little info that remains ...

I f you love the sweet-tart flavors of Key lime pie but don't feel like turning on the oven, this Key lime pie mousse will be ...

More: Lost Recipes: George Washington Carver's 1918 tips for using wild vegetables Today, there’s little info that remains about Norton. Not even a photo that I could find. Outside of her ...

Lightly oil eight 1/2-cup ramekins. Stir the onion, pepper and celery into the tomato aspic and spoon it into the ramekins. Refrigerate for at least 2 hours, until chilled and set.

2. Spoon about 1 tablespoon Strawberry Compote (recipe below) into the bottom of each ramekin, then fill with the Spago Cheesecake Batter (scant 1 cup - recipe below).

Butter eight 3/4-cup ramekins. Mix caramel sauce and 1/4 teaspoon sea salt in small bowl. Spoon 1 generous tablespoon caramel into each ramekin. Place bread on rimmed baking sheet.

Do you ever find it hard to do Christmas shopping because you keep running into things you want for yourself? Well that happens to me. And when it comes to things for the kitchen, if I can at all j… ...

Butter twelve 3/4-cup ramekins or custard cups. Place 1 cup sugar, honey, ... Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

Add the tomatoes, ¼ cup of the parsley, the basil, and 1/2 teaspoon of the garlic and cook over medium heat, stirring, until the tomatoes soften, 2 to 3 minutes. Season with salt and pepper. 3.

Preheat the oven to 375° and brush seven 1-cup ramekins with butter. Lightly coat the ramekins with 2 tablespoons of the Parmigiano-Reggiano and set them on a sturdy baking sheet.