recipe_x_instruction.id,recipe.id,recipe.ts,recipe.title,recipe.description,recipe.time,recipe.from,instruction.id,instruction.ts,instruction.value
104,13,"2017-11-07 04:31:08","Vanilla Cupcakes with Peanut Butter and Jelly","These Vanilla Cupcakes with Peanut Butter and Jelly from Melissa Ben-Ishay transform classic PB&J into a portable dessert. The sweet vanilla cake is filled with grape jelly (but you can certainly use your favorite flavor; just be sure to buy a high-quality brand). The frosting is simply smooth, creamy peanut butter piped on top—so again, be sure to buy a great-tasting brand, preferably natural, but not too runny at room temperature. Check out Melissa’s Chocolate Chip Pancake Ice Cream Sandwiches recipe and her Doughnut Cake with Matcha Glaze recipe too. For more PB&J desserts, get our Peanut Butter and Jelly Fritters recipe, and our Peanut Butter and Jelly Bars recipe.","Total: 1 hr, plus cooling time","Cakes By Melissa: Life Is What You Bake It by Melissa Ben-Ishay",104,"2017-11-07 04:31:08","1Preheat the oven to 350°F. Butter a 24-count cupcake pan or line it with paper liners. (Buttering the pan will make the edges less crispy.)"
105,13,"2017-11-07 04:31:08","Vanilla Cupcakes with Peanut Butter and Jelly","These Vanilla Cupcakes with Peanut Butter and Jelly from Melissa Ben-Ishay transform classic PB&J into a portable dessert. The sweet vanilla cake is filled with grape jelly (but you can certainly use your favorite flavor; just be sure to buy a high-quality brand). The frosting is simply smooth, creamy peanut butter piped on top—so again, be sure to buy a great-tasting brand, preferably natural, but not too runny at room temperature. Check out Melissa’s Chocolate Chip Pancake Ice Cream Sandwiches recipe and her Doughnut Cake with Matcha Glaze recipe too. For more PB&J desserts, get our Peanut Butter and Jelly Fritters recipe, and our Peanut Butter and Jelly Bars recipe.","Total: 1 hr, plus cooling time","Cakes By Melissa: Life Is What You Bake It by Melissa Ben-Ishay",105,"2017-11-07 04:31:08","2With a hand mixer or a stand mixer fitted with the paddle attachment, whip the butter for 1 minute on high speed, then scrape down the sides of the bowl with a spatula. Add the sugar and beat on high speed for 2 minutes. Scrape down the sides of the bowl"
106,13,"2017-11-07 04:31:08","Vanilla Cupcakes with Peanut Butter and Jelly","These Vanilla Cupcakes with Peanut Butter and Jelly from Melissa Ben-Ishay transform classic PB&J into a portable dessert. The sweet vanilla cake is filled with grape jelly (but you can certainly use your favorite flavor; just be sure to buy a high-quality brand). The frosting is simply smooth, creamy peanut butter piped on top—so again, be sure to buy a great-tasting brand, preferably natural, but not too runny at room temperature. Check out Melissa’s Chocolate Chip Pancake Ice Cream Sandwiches recipe and her Doughnut Cake with Matcha Glaze recipe too. For more PB&J desserts, get our Peanut Butter and Jelly Fritters recipe, and our Peanut Butter and Jelly Bars recipe.","Total: 1 hr, plus cooling time","Cakes By Melissa: Life Is What You Bake It by Melissa Ben-Ishay",106,"2017-11-07 04:31:08","3Add the vanilla extract. While mixing at medium- low speed, add the eggs one at a time. Scrape down the edges of the bowl midway through."
107,13,"2017-11-07 04:31:08","Vanilla Cupcakes with Peanut Butter and Jelly","These Vanilla Cupcakes with Peanut Butter and Jelly from Melissa Ben-Ishay transform classic PB&J into a portable dessert. The sweet vanilla cake is filled with grape jelly (but you can certainly use your favorite flavor; just be sure to buy a high-quality brand). The frosting is simply smooth, creamy peanut butter piped on top—so again, be sure to buy a great-tasting brand, preferably natural, but not too runny at room temperature. Check out Melissa’s Chocolate Chip Pancake Ice Cream Sandwiches recipe and her Doughnut Cake with Matcha Glaze recipe too. For more PB&J desserts, get our Peanut Butter and Jelly Fritters recipe, and our Peanut Butter and Jelly Bars recipe.","Total: 1 hr, plus cooling time","Cakes By Melissa: Life Is What You Bake It by Melissa Ben-Ishay",107,"2017-11-07 04:31:08","4Combine the flour, baking powder, and sea salt in a separate bowl."
108,13,"2017-11-07 04:31:08","Vanilla Cupcakes with Peanut Butter and Jelly","These Vanilla Cupcakes with Peanut Butter and Jelly from Melissa Ben-Ishay transform classic PB&J into a portable dessert. The sweet vanilla cake is filled with grape jelly (but you can certainly use your favorite flavor; just be sure to buy a high-quality brand). The frosting is simply smooth, creamy peanut butter piped on top—so again, be sure to buy a great-tasting brand, preferably natural, but not too runny at room temperature. Check out Melissa’s Chocolate Chip Pancake Ice Cream Sandwiches recipe and her Doughnut Cake with Matcha Glaze recipe too. For more PB&J desserts, get our Peanut Butter and Jelly Fritters recipe, and our Peanut Butter and Jelly Bars recipe.","Total: 1 hr, plus cooling time","Cakes By Melissa: Life Is What You Bake It by Melissa Ben-Ishay",108,"2017-11-07 04:31:08","5With the mixer on low speed, add half the flour mixture. When it’s mostly incorporated, add half the milk. Add the remainder of the dry and wet ingredients, scraping down the sides of the bowl between additions. Stop mixing as soon as you have a smooth b"
109,13,"2017-11-07 04:31:08","Vanilla Cupcakes with Peanut Butter and Jelly","These Vanilla Cupcakes with Peanut Butter and Jelly from Melissa Ben-Ishay transform classic PB&J into a portable dessert. The sweet vanilla cake is filled with grape jelly (but you can certainly use your favorite flavor; just be sure to buy a high-quality brand). The frosting is simply smooth, creamy peanut butter piped on top—so again, be sure to buy a great-tasting brand, preferably natural, but not too runny at room temperature. Check out Melissa’s Chocolate Chip Pancake Ice Cream Sandwiches recipe and her Doughnut Cake with Matcha Glaze recipe too. For more PB&J desserts, get our Peanut Butter and Jelly Fritters recipe, and our Peanut Butter and Jelly Bars recipe.","Total: 1 hr, plus cooling time","Cakes By Melissa: Life Is What You Bake It by Melissa Ben-Ishay",109,"2017-11-07 04:31:08","6Take the paddle attachment off the mixer and lick the batter— it should be delicious!"
110,13,"2017-11-07 04:31:08","Vanilla Cupcakes with Peanut Butter and Jelly","These Vanilla Cupcakes with Peanut Butter and Jelly from Melissa Ben-Ishay transform classic PB&J into a portable dessert. The sweet vanilla cake is filled with grape jelly (but you can certainly use your favorite flavor; just be sure to buy a high-quality brand). The frosting is simply smooth, creamy peanut butter piped on top—so again, be sure to buy a great-tasting brand, preferably natural, but not too runny at room temperature. Check out Melissa’s Chocolate Chip Pancake Ice Cream Sandwiches recipe and her Doughnut Cake with Matcha Glaze recipe too. For more PB&J desserts, get our Peanut Butter and Jelly Fritters recipe, and our Peanut Butter and Jelly Bars recipe.","Total: 1 hr, plus cooling time","Cakes By Melissa: Life Is What You Bake It by Melissa Ben-Ishay",110,"2017-11-07 04:31:08","7Pour the batter into the prepared pan and bake until the middle of the cake feels springy when you gently press your finger against it, about 30 minutes."
111,13,"2017-11-07 04:31:08","Vanilla Cupcakes with Peanut Butter and Jelly","These Vanilla Cupcakes with Peanut Butter and Jelly from Melissa Ben-Ishay transform classic PB&J into a portable dessert. The sweet vanilla cake is filled with grape jelly (but you can certainly use your favorite flavor; just be sure to buy a high-quality brand). The frosting is simply smooth, creamy peanut butter piped on top—so again, be sure to buy a great-tasting brand, preferably natural, but not too runny at room temperature. Check out Melissa’s Chocolate Chip Pancake Ice Cream Sandwiches recipe and her Doughnut Cake with Matcha Glaze recipe too. For more PB&J desserts, get our Peanut Butter and Jelly Fritters recipe, and our Peanut Butter and Jelly Bars recipe.","Total: 1 hr, plus cooling time","Cakes By Melissa: Life Is What You Bake It by Melissa Ben-Ishay",111,"2017-11-07 04:31:08","8Let cool completely, then fill a disposable pastry bag with the grape jelly. Massage the bag a bit before cutting off about 1/2 inch of the tip, so that you get an even mixture. With a small circular cookie cutter, cut a hole in the top of a cupcake and "
112,13,"2017-11-07 04:31:08","Vanilla Cupcakes with Peanut Butter and Jelly","These Vanilla Cupcakes with Peanut Butter and Jelly from Melissa Ben-Ishay transform classic PB&J into a portable dessert. The sweet vanilla cake is filled with grape jelly (but you can certainly use your favorite flavor; just be sure to buy a high-quality brand). The frosting is simply smooth, creamy peanut butter piped on top—so again, be sure to buy a great-tasting brand, preferably natural, but not too runny at room temperature. Check out Melissa’s Chocolate Chip Pancake Ice Cream Sandwiches recipe and her Doughnut Cake with Matcha Glaze recipe too. For more PB&J desserts, get our Peanut Butter and Jelly Fritters recipe, and our Peanut Butter and Jelly Bars recipe.","Total: 1 hr, plus cooling time","Cakes By Melissa: Life Is What You Bake It by Melissa Ben-Ishay",112,"2017-11-07 04:31:08","9Fill another disposable pastry bag fitted with a round tip with peanut butter. Pipe a swirl on top of each cupcake, up and around but not covering the jam."
114,14,"2017-11-07 04:31:14","Chocolate Chip Pancake Ice Cream Sandwiches","You’ve had chocolate chip cookie ice cream sandwiches before, so you have some idea of how delicious these will be. But Melissa Ben-Ishay’s inventive ice cream sandwiches use thick, soft rounds of chocolate chip pancake cake instead of cookies, which take these to another (ingenious) level. The fluffy, sweet cake tastes like a cross between a classic vanilla cake and beloved breakfast pancakes, with a touch of maple syrup mixed in to bridge the gap. Chocolate or vanilla ice cream tastes great, but try sandwiching other flavors too, and decorate with whatever you fancy. You could try making the pancake cake with blueberries or bananas instead of (or in addition to) chocolate chips as well. As the author points out, these are great for a party—you could set up a buffet with different ice cream flavors and toppings and let everyone make their own. You could also make this cake in a waffle iron for actual waffles with ice cream. See a couple more deliciously whimsical desserts from Melissa: her Doughnut Cake with Matcha Glaze recipe and her Vanilla Cupcakes with Peanut Butter and Jelly recipe. Can’t get enough ice cream sandwiches? Try our Snickerdoodle Ice Cream Sandwiches recipe, and our Chocolate Stout Ice Cream Sandwiches recipe too.","Total: 45 min, plus cooling time, then 10 min to assemble","Cakes By Melissa: Life Is What You Bake It by Melissa Ben-Ishay",95,"2017-11-07 04:30:59","2With a hand mixer or a stand mixer fitted with the paddle attachment, whip the butter for 1 minute on high speed, then scrape down the sides of the bowl with a spatula."
115,14,"2017-11-07 04:31:14","Chocolate Chip Pancake Ice Cream Sandwiches","You’ve had chocolate chip cookie ice cream sandwiches before, so you have some idea of how delicious these will be. But Melissa Ben-Ishay’s inventive ice cream sandwiches use thick, soft rounds of chocolate chip pancake cake instead of cookies, which take these to another (ingenious) level. The fluffy, sweet cake tastes like a cross between a classic vanilla cake and beloved breakfast pancakes, with a touch of maple syrup mixed in to bridge the gap. Chocolate or vanilla ice cream tastes great, but try sandwiching other flavors too, and decorate with whatever you fancy. You could try making the pancake cake with blueberries or bananas instead of (or in addition to) chocolate chips as well. As the author points out, these are great for a party—you could set up a buffet with different ice cream flavors and toppings and let everyone make their own. You could also make this cake in a waffle iron for actual waffles with ice cream. See a couple more deliciously whimsical desserts from Melissa: her Doughnut Cake with Matcha Glaze recipe and her Vanilla Cupcakes with Peanut Butter and Jelly recipe. Can’t get enough ice cream sandwiches? Try our Snickerdoodle Ice Cream Sandwiches recipe, and our Chocolate Stout Ice Cream Sandwiches recipe too.","Total: 45 min, plus cooling time, then 10 min to assemble","Cakes By Melissa: Life Is What You Bake It by Melissa Ben-Ishay",96,"2017-11-07 04:30:59","3Add the sugar to the butter and beat on high speed for 2 minutes. Scrape down the sides of the bowl again."
118,14,"2017-11-07 04:31:14","Chocolate Chip Pancake Ice Cream Sandwiches","You’ve had chocolate chip cookie ice cream sandwiches before, so you have some idea of how delicious these will be. But Melissa Ben-Ishay’s inventive ice cream sandwiches use thick, soft rounds of chocolate chip pancake cake instead of cookies, which take these to another (ingenious) level. The fluffy, sweet cake tastes like a cross between a classic vanilla cake and beloved breakfast pancakes, with a touch of maple syrup mixed in to bridge the gap. Chocolate or vanilla ice cream tastes great, but try sandwiching other flavors too, and decorate with whatever you fancy. You could try making the pancake cake with blueberries or bananas instead of (or in addition to) chocolate chips as well. As the author points out, these are great for a party—you could set up a buffet with different ice cream flavors and toppings and let everyone make their own. You could also make this cake in a waffle iron for actual waffles with ice cream. See a couple more deliciously whimsical desserts from Melissa: her Doughnut Cake with Matcha Glaze recipe and her Vanilla Cupcakes with Peanut Butter and Jelly recipe. Can’t get enough ice cream sandwiches? Try our Snickerdoodle Ice Cream Sandwiches recipe, and our Chocolate Stout Ice Cream Sandwiches recipe too.","Total: 45 min, plus cooling time, then 10 min to assemble","Cakes By Melissa: Life Is What You Bake It by Melissa Ben-Ishay",99,"2017-11-07 04:30:59","6With the mixer on low speed, add half the flour mixture. When it’s mostly incorporated, add half the milk. Add the remainder of the dry and wet ingredients, scraping down the sides of the bowl between additions. Stop mixing as soon as you have a smooth b"
113,14,"2017-11-07 04:31:14","Chocolate Chip Pancake Ice Cream Sandwiches","You’ve had chocolate chip cookie ice cream sandwiches before, so you have some idea of how delicious these will be. But Melissa Ben-Ishay’s inventive ice cream sandwiches use thick, soft rounds of chocolate chip pancake cake instead of cookies, which take these to another (ingenious) level. The fluffy, sweet cake tastes like a cross between a classic vanilla cake and beloved breakfast pancakes, with a touch of maple syrup mixed in to bridge the gap. Chocolate or vanilla ice cream tastes great, but try sandwiching other flavors too, and decorate with whatever you fancy. You could try making the pancake cake with blueberries or bananas instead of (or in addition to) chocolate chips as well. As the author points out, these are great for a party—you could set up a buffet with different ice cream flavors and toppings and let everyone make their own. You could also make this cake in a waffle iron for actual waffles with ice cream. See a couple more deliciously whimsical desserts from Melissa: her Doughnut Cake with Matcha Glaze recipe and her Vanilla Cupcakes with Peanut Butter and Jelly recipe. Can’t get enough ice cream sandwiches? Try our Snickerdoodle Ice Cream Sandwiches recipe, and our Chocolate Stout Ice Cream Sandwiches recipe too.","Total: 45 min, plus cooling time, then 10 min to assemble","Cakes By Melissa: Life Is What You Bake It by Melissa Ben-Ishay",113,"2017-11-07 04:31:14","1Have all your ingredients at room temperature. Preheat the oven to 350°F. Butter a half sheet pan (18 × 13 inches) or line the pan with wax paper or parchment and butter the paper."
116,14,"2017-11-07 04:31:14","Chocolate Chip Pancake Ice Cream Sandwiches","You’ve had chocolate chip cookie ice cream sandwiches before, so you have some idea of how delicious these will be. But Melissa Ben-Ishay’s inventive ice cream sandwiches use thick, soft rounds of chocolate chip pancake cake instead of cookies, which take these to another (ingenious) level. The fluffy, sweet cake tastes like a cross between a classic vanilla cake and beloved breakfast pancakes, with a touch of maple syrup mixed in to bridge the gap. Chocolate or vanilla ice cream tastes great, but try sandwiching other flavors too, and decorate with whatever you fancy. You could try making the pancake cake with blueberries or bananas instead of (or in addition to) chocolate chips as well. As the author points out, these are great for a party—you could set up a buffet with different ice cream flavors and toppings and let everyone make their own. You could also make this cake in a waffle iron for actual waffles with ice cream. See a couple more deliciously whimsical desserts from Melissa: her Doughnut Cake with Matcha Glaze recipe and her Vanilla Cupcakes with Peanut Butter and Jelly recipe. Can’t get enough ice cream sandwiches? Try our Snickerdoodle Ice Cream Sandwiches recipe, and our Chocolate Stout Ice Cream Sandwiches recipe too.","Total: 45 min, plus cooling time, then 10 min to assemble","Cakes By Melissa: Life Is What You Bake It by Melissa Ben-Ishay",116,"2017-11-07 04:31:14","4With the mixer on medium- low speed, add the vanilla; then add the eggs one at a time. Scrape down the sides of the bowl midway through."
117,14,"2017-11-07 04:31:14","Chocolate Chip Pancake Ice Cream Sandwiches","You’ve had chocolate chip cookie ice cream sandwiches before, so you have some idea of how delicious these will be. But Melissa Ben-Ishay’s inventive ice cream sandwiches use thick, soft rounds of chocolate chip pancake cake instead of cookies, which take these to another (ingenious) level. The fluffy, sweet cake tastes like a cross between a classic vanilla cake and beloved breakfast pancakes, with a touch of maple syrup mixed in to bridge the gap. Chocolate or vanilla ice cream tastes great, but try sandwiching other flavors too, and decorate with whatever you fancy. You could try making the pancake cake with blueberries or bananas instead of (or in addition to) chocolate chips as well. As the author points out, these are great for a party—you could set up a buffet with different ice cream flavors and toppings and let everyone make their own. You could also make this cake in a waffle iron for actual waffles with ice cream. See a couple more deliciously whimsical desserts from Melissa: her Doughnut Cake with Matcha Glaze recipe and her Vanilla Cupcakes with Peanut Butter and Jelly recipe. Can’t get enough ice cream sandwiches? Try our Snickerdoodle Ice Cream Sandwiches recipe, and our Chocolate Stout Ice Cream Sandwiches recipe too.","Total: 45 min, plus cooling time, then 10 min to assemble","Cakes By Melissa: Life Is What You Bake It by Melissa Ben-Ishay",117,"2017-11-07 04:31:14","5Combine the flour, baking powder, and sea salt in a separate bowl."
119,14,"2017-11-07 04:31:14","Chocolate Chip Pancake Ice Cream Sandwiches","You’ve had chocolate chip cookie ice cream sandwiches before, so you have some idea of how delicious these will be. But Melissa Ben-Ishay’s inventive ice cream sandwiches use thick, soft rounds of chocolate chip pancake cake instead of cookies, which take these to another (ingenious) level. The fluffy, sweet cake tastes like a cross between a classic vanilla cake and beloved breakfast pancakes, with a touch of maple syrup mixed in to bridge the gap. Chocolate or vanilla ice cream tastes great, but try sandwiching other flavors too, and decorate with whatever you fancy. You could try making the pancake cake with blueberries or bananas instead of (or in addition to) chocolate chips as well. As the author points out, these are great for a party—you could set up a buffet with different ice cream flavors and toppings and let everyone make their own. You could also make this cake in a waffle iron for actual waffles with ice cream. See a couple more deliciously whimsical desserts from Melissa: her Doughnut Cake with Matcha Glaze recipe and her Vanilla Cupcakes with Peanut Butter and Jelly recipe. Can’t get enough ice cream sandwiches? Try our Snickerdoodle Ice Cream Sandwiches recipe, and our Chocolate Stout Ice Cream Sandwiches recipe too.","Total: 45 min, plus cooling time, then 10 min to assemble","Cakes By Melissa: Life Is What You Bake It by Melissa Ben-Ishay",119,"2017-11-07 04:31:14","7Mix the pancake batter according to the directions on the box. Add the pancake batter to the cake batter and mix on low speed until blended."
120,14,"2017-11-07 04:31:14","Chocolate Chip Pancake Ice Cream Sandwiches","You’ve had chocolate chip cookie ice cream sandwiches before, so you have some idea of how delicious these will be. But Melissa Ben-Ishay’s inventive ice cream sandwiches use thick, soft rounds of chocolate chip pancake cake instead of cookies, which take these to another (ingenious) level. The fluffy, sweet cake tastes like a cross between a classic vanilla cake and beloved breakfast pancakes, with a touch of maple syrup mixed in to bridge the gap. Chocolate or vanilla ice cream tastes great, but try sandwiching other flavors too, and decorate with whatever you fancy. You could try making the pancake cake with blueberries or bananas instead of (or in addition to) chocolate chips as well. As the author points out, these are great for a party—you could set up a buffet with different ice cream flavors and toppings and let everyone make their own. You could also make this cake in a waffle iron for actual waffles with ice cream. See a couple more deliciously whimsical desserts from Melissa: her Doughnut Cake with Matcha Glaze recipe and her Vanilla Cupcakes with Peanut Butter and Jelly recipe. Can’t get enough ice cream sandwiches? Try our Snickerdoodle Ice Cream Sandwiches recipe, and our Chocolate Stout Ice Cream Sandwiches recipe too.","Total: 45 min, plus cooling time, then 10 min to assemble","Cakes By Melissa: Life Is What You Bake It by Melissa Ben-Ishay",120,"2017-11-07 04:31:14","8Pour the combined batter into the prepared pan. If you are adding chocolate chips, bake the cake for 10 minutes, then pull it from the oven and sprinkle the chocolate chips on top. Bake for another 15 to 20 minutes, or until the middle of the cake feels "
121,14,"2017-11-07 04:31:14","Chocolate Chip Pancake Ice Cream Sandwiches","You’ve had chocolate chip cookie ice cream sandwiches before, so you have some idea of how delicious these will be. But Melissa Ben-Ishay’s inventive ice cream sandwiches use thick, soft rounds of chocolate chip pancake cake instead of cookies, which take these to another (ingenious) level. The fluffy, sweet cake tastes like a cross between a classic vanilla cake and beloved breakfast pancakes, with a touch of maple syrup mixed in to bridge the gap. Chocolate or vanilla ice cream tastes great, but try sandwiching other flavors too, and decorate with whatever you fancy. You could try making the pancake cake with blueberries or bananas instead of (or in addition to) chocolate chips as well. As the author points out, these are great for a party—you could set up a buffet with different ice cream flavors and toppings and let everyone make their own. You could also make this cake in a waffle iron for actual waffles with ice cream. See a couple more deliciously whimsical desserts from Melissa: her Doughnut Cake with Matcha Glaze recipe and her Vanilla Cupcakes with Peanut Butter and Jelly recipe. Can’t get enough ice cream sandwiches? Try our Snickerdoodle Ice Cream Sandwiches recipe, and our Chocolate Stout Ice Cream Sandwiches recipe too.","Total: 45 min, plus cooling time, then 10 min to assemble","Cakes By Melissa: Life Is What You Bake It by Melissa Ben-Ishay",121,"2017-11-07 04:31:14","9Allow cake to cool completely before making ice cream sandwiches."
122,14,"2017-11-07 04:31:14","Chocolate Chip Pancake Ice Cream Sandwiches","You’ve had chocolate chip cookie ice cream sandwiches before, so you have some idea of how delicious these will be. But Melissa Ben-Ishay’s inventive ice cream sandwiches use thick, soft rounds of chocolate chip pancake cake instead of cookies, which take these to another (ingenious) level. The fluffy, sweet cake tastes like a cross between a classic vanilla cake and beloved breakfast pancakes, with a touch of maple syrup mixed in to bridge the gap. Chocolate or vanilla ice cream tastes great, but try sandwiching other flavors too, and decorate with whatever you fancy. You could try making the pancake cake with blueberries or bananas instead of (or in addition to) chocolate chips as well. As the author points out, these are great for a party—you could set up a buffet with different ice cream flavors and toppings and let everyone make their own. You could also make this cake in a waffle iron for actual waffles with ice cream. See a couple more deliciously whimsical desserts from Melissa: her Doughnut Cake with Matcha Glaze recipe and her Vanilla Cupcakes with Peanut Butter and Jelly recipe. Can’t get enough ice cream sandwiches? Try our Snickerdoodle Ice Cream Sandwiches recipe, and our Chocolate Stout Ice Cream Sandwiches recipe too.","Total: 45 min, plus cooling time, then 10 min to assemble","Cakes By Melissa: Life Is What You Bake It by Melissa Ben-Ishay",122,"2017-11-07 04:31:14","1Use 3 1/2-inch round cookie or biscuit cutters to cut out as many rounds of cake as the pan allows."
123,14,"2017-11-07 04:31:14","Chocolate Chip Pancake Ice Cream Sandwiches","You’ve had chocolate chip cookie ice cream sandwiches before, so you have some idea of how delicious these will be. But Melissa Ben-Ishay’s inventive ice cream sandwiches use thick, soft rounds of chocolate chip pancake cake instead of cookies, which take these to another (ingenious) level. The fluffy, sweet cake tastes like a cross between a classic vanilla cake and beloved breakfast pancakes, with a touch of maple syrup mixed in to bridge the gap. Chocolate or vanilla ice cream tastes great, but try sandwiching other flavors too, and decorate with whatever you fancy. You could try making the pancake cake with blueberries or bananas instead of (or in addition to) chocolate chips as well. As the author points out, these are great for a party—you could set up a buffet with different ice cream flavors and toppings and let everyone make their own. You could also make this cake in a waffle iron for actual waffles with ice cream. See a couple more deliciously whimsical desserts from Melissa: her Doughnut Cake with Matcha Glaze recipe and her Vanilla Cupcakes with Peanut Butter and Jelly recipe. Can’t get enough ice cream sandwiches? Try our Snickerdoodle Ice Cream Sandwiches recipe, and our Chocolate Stout Ice Cream Sandwiches recipe too.","Total: 45 min, plus cooling time, then 10 min to assemble","Cakes By Melissa: Life Is What You Bake It by Melissa Ben-Ishay",123,"2017-11-07 04:31:14","2Scoop out the ice cream, put the scoops on a sheet pan, and put it back in the freezer so it’s not melty when you assemble the sandwiches. The harder the ice cream, the better—you want it to keep its shape until it’s served."
124,14,"2017-11-07 04:31:14","Chocolate Chip Pancake Ice Cream Sandwiches","You’ve had chocolate chip cookie ice cream sandwiches before, so you have some idea of how delicious these will be. But Melissa Ben-Ishay’s inventive ice cream sandwiches use thick, soft rounds of chocolate chip pancake cake instead of cookies, which take these to another (ingenious) level. The fluffy, sweet cake tastes like a cross between a classic vanilla cake and beloved breakfast pancakes, with a touch of maple syrup mixed in to bridge the gap. Chocolate or vanilla ice cream tastes great, but try sandwiching other flavors too, and decorate with whatever you fancy. You could try making the pancake cake with blueberries or bananas instead of (or in addition to) chocolate chips as well. As the author points out, these are great for a party—you could set up a buffet with different ice cream flavors and toppings and let everyone make their own. You could also make this cake in a waffle iron for actual waffles with ice cream. See a couple more deliciously whimsical desserts from Melissa: her Doughnut Cake with Matcha Glaze recipe and her Vanilla Cupcakes with Peanut Butter and Jelly recipe. Can’t get enough ice cream sandwiches? Try our Snickerdoodle Ice Cream Sandwiches recipe, and our Chocolate Stout Ice Cream Sandwiches recipe too.","Total: 45 min, plus cooling time, then 10 min to assemble","Cakes By Melissa: Life Is What You Bake It by Melissa Ben-Ishay",124,"2017-11-07 04:31:14","3When ready to serve, sandwich a scoop of ice cream between two cake rounds, and garnish with toppings of your choice."
125,15,"2017-11-07 04:31:20","Red Velvet Crackle Cookies","With their snowy coating of confectioner’s sugar and rich red velvet showing through the cracks, these red velvet crackle cookies are perfect for the holidays. The key to getting the stunning wintry effect is to coat the balls of dough in a lot of powdered sugar before gently flattening and baking them. The flavor of these tender brown sugar and butter heavy cookies is nice and chocolatey from Dutch processed cocoa and melted semisweet chocolate too. For two more beautiful holiday cookies, see Elisabet der Nederlanden’s Hot Chocolate Cookies with Aleppo Pepper recipe, and her Red and Green Icebox Pinwheel Cookies recipe. And for another colorful confection, try our Red Velvet Cake recipe.","Total: 2 hr (including 1 hour to chill dough)","Hoiday Cookies: Showstopping Recipes to Sweeten the Season by Elisabet der Nederlanden",125,"2017-11-07 04:31:20","1Place the chocolate in a small heatproof bowl set over (not touching) gently simmering water in a saucepan. Heat, stirring often, until melted. Remove from the heat."
126,15,"2017-11-07 04:31:20","Red Velvet Crackle Cookies","With their snowy coating of confectioner’s sugar and rich red velvet showing through the cracks, these red velvet crackle cookies are perfect for the holidays. The key to getting the stunning wintry effect is to coat the balls of dough in a lot of powdered sugar before gently flattening and baking them. The flavor of these tender brown sugar and butter heavy cookies is nice and chocolatey from Dutch processed cocoa and melted semisweet chocolate too. For two more beautiful holiday cookies, see Elisabet der Nederlanden’s Hot Chocolate Cookies with Aleppo Pepper recipe, and her Red and Green Icebox Pinwheel Cookies recipe. And for another colorful confection, try our Red Velvet Cake recipe.","Total: 2 hr (including 1 hour to chill dough)","Hoiday Cookies: Showstopping Recipes to Sweeten the Season by Elisabet der Nederlanden",126,"2017-11-07 04:31:20","2Sift the flour, baking powder, and cocoa powder into a bowl, then whisk in the salt. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar and beat on medium speed for about 3 minutes, until light and creamy. "
127,15,"2017-11-07 04:31:20","Red Velvet Crackle Cookies","With their snowy coating of confectioner’s sugar and rich red velvet showing through the cracks, these red velvet crackle cookies are perfect for the holidays. The key to getting the stunning wintry effect is to coat the balls of dough in a lot of powdered sugar before gently flattening and baking them. The flavor of these tender brown sugar and butter heavy cookies is nice and chocolatey from Dutch processed cocoa and melted semisweet chocolate too. For two more beautiful holiday cookies, see Elisabet der Nederlanden’s Hot Chocolate Cookies with Aleppo Pepper recipe, and her Red and Green Icebox Pinwheel Cookies recipe. And for another colorful confection, try our Red Velvet Cake recipe.","Total: 2 hr (including 1 hour to chill dough)","Hoiday Cookies: Showstopping Recipes to Sweeten the Season by Elisabet der Nederlanden",127,"2017-11-07 04:31:20","3Position two oven racks, evenly spaced, in the middle of the oven and preheat the oven to 350°F. Line two baking sheets with parchment paper."
128,15,"2017-11-07 04:31:20","Red Velvet Crackle Cookies","With their snowy coating of confectioner’s sugar and rich red velvet showing through the cracks, these red velvet crackle cookies are perfect for the holidays. The key to getting the stunning wintry effect is to coat the balls of dough in a lot of powdered sugar before gently flattening and baking them. The flavor of these tender brown sugar and butter heavy cookies is nice and chocolatey from Dutch processed cocoa and melted semisweet chocolate too. For two more beautiful holiday cookies, see Elisabet der Nederlanden’s Hot Chocolate Cookies with Aleppo Pepper recipe, and her Red and Green Icebox Pinwheel Cookies recipe. And for another colorful confection, try our Red Velvet Cake recipe.","Total: 2 hr (including 1 hour to chill dough)","Hoiday Cookies: Showstopping Recipes to Sweeten the Season by Elisabet der Nederlanden",128,"2017-11-07 04:31:20","4Sift the confectioners’ sugar into a shallow bowl."
129,15,"2017-11-07 04:31:20","Red Velvet Crackle Cookies","With their snowy coating of confectioner’s sugar and rich red velvet showing through the cracks, these red velvet crackle cookies are perfect for the holidays. The key to getting the stunning wintry effect is to coat the balls of dough in a lot of powdered sugar before gently flattening and baking them. The flavor of these tender brown sugar and butter heavy cookies is nice and chocolatey from Dutch processed cocoa and melted semisweet chocolate too. For two more beautiful holiday cookies, see Elisabet der Nederlanden’s Hot Chocolate Cookies with Aleppo Pepper recipe, and her Red and Green Icebox Pinwheel Cookies recipe. And for another colorful confection, try our Red Velvet Cake recipe.","Total: 2 hr (including 1 hour to chill dough)","Hoiday Cookies: Showstopping Recipes to Sweeten the Season by Elisabet der Nederlanden",129,"2017-11-07 04:31:20","5Scoop up 1 tablespoon of the dough, roll it between your palms into a ball, and then roll the ball in the confectioners’ sugar, coating it generously. Place the cookies on the prepared sheet pans, spacing them evenly and arranging twelve cookies on each "
130,15,"2017-11-07 04:31:20","Red Velvet Crackle Cookies","With their snowy coating of confectioner’s sugar and rich red velvet showing through the cracks, these red velvet crackle cookies are perfect for the holidays. The key to getting the stunning wintry effect is to coat the balls of dough in a lot of powdered sugar before gently flattening and baking them. The flavor of these tender brown sugar and butter heavy cookies is nice and chocolatey from Dutch processed cocoa and melted semisweet chocolate too. For two more beautiful holiday cookies, see Elisabet der Nederlanden’s Hot Chocolate Cookies with Aleppo Pepper recipe, and her Red and Green Icebox Pinwheel Cookies recipe. And for another colorful confection, try our Red Velvet Cake recipe.","Total: 2 hr (including 1 hour to chill dough)","Hoiday Cookies: Showstopping Recipes to Sweeten the Season by Elisabet der Nederlanden",130,"2017-11-07 04:31:20","6Bake the cookies for about 14 minutes, until deep cracks appear on the surface, switching the baking sheets between the racks halfway through baking. Transfer the baking sheets to wire racks and let cool for 5 minutes, then carefully transfer the cookies"
131,16,"2017-11-07 04:31:30","Hot Chocolate Cookies with Aleppo Pepper","These cozy cookies are basically hot cocoa in edible form, with the addition of broiled marshmallows and a sprinkle of Aleppo pepper. The latter lends a fruity, fragrant, and slightly salty piquancy to the sweet toasted marshmallow and deep chocolate flavors. Naturally, these make perfect partners to actual cups of hot chocolate, and a fun addition to any holiday cookie tray, though they are best eaten as soon as they’re baked. You can store them for up to 2 days, but in that case, wait until just before serving before topping them with marshmallows, popping them under the broiler, and finishing them with the pepper. Scooping out the dough with a 1-tablespoon cookie-dough or ice-cream scoop not only ensures uniform cookies, but keeps your hands clean. You should also check out Elisbet der Nederlanden’s Red and Green Icebox Pinwheel Cookies recipe and Red Velvet Crackle Cookies recipe. Try pairing these hot chocolate cookies with our Tipsy Hazelnut Hot Chocolate recipe, or our Five-Spice Hot Chocolate recipe.","Total: 1 hr","Hoiday Cookies: Showstopping Recipes to Sweeten the Season by Elisabet der Nederlanden",131,"2017-11-07 04:31:30","1Position two oven racks, evenly spaced, in the middle of the oven and preheat the oven to 350°F. Line two baking sheets with parchment paper."
132,16,"2017-11-07 04:31:30","Hot Chocolate Cookies with Aleppo Pepper","These cozy cookies are basically hot cocoa in edible form, with the addition of broiled marshmallows and a sprinkle of Aleppo pepper. The latter lends a fruity, fragrant, and slightly salty piquancy to the sweet toasted marshmallow and deep chocolate flavors. Naturally, these make perfect partners to actual cups of hot chocolate, and a fun addition to any holiday cookie tray, though they are best eaten as soon as they’re baked. You can store them for up to 2 days, but in that case, wait until just before serving before topping them with marshmallows, popping them under the broiler, and finishing them with the pepper. Scooping out the dough with a 1-tablespoon cookie-dough or ice-cream scoop not only ensures uniform cookies, but keeps your hands clean. You should also check out Elisbet der Nederlanden’s Red and Green Icebox Pinwheel Cookies recipe and Red Velvet Crackle Cookies recipe. Try pairing these hot chocolate cookies with our Tipsy Hazelnut Hot Chocolate recipe, or our Five-Spice Hot Chocolate recipe.","Total: 1 hr","Hoiday Cookies: Showstopping Recipes to Sweeten the Season by Elisabet der Nederlanden",132,"2017-11-07 04:31:30","2Sift the flour, cocoa powder, and baking soda into a bowl, then whisk in the salt. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, brown sugar, and granulated sugar and beat on medium speed for about 3 minutes, until l"
133,16,"2017-11-07 04:31:30","Hot Chocolate Cookies with Aleppo Pepper","These cozy cookies are basically hot cocoa in edible form, with the addition of broiled marshmallows and a sprinkle of Aleppo pepper. The latter lends a fruity, fragrant, and slightly salty piquancy to the sweet toasted marshmallow and deep chocolate flavors. Naturally, these make perfect partners to actual cups of hot chocolate, and a fun addition to any holiday cookie tray, though they are best eaten as soon as they’re baked. You can store them for up to 2 days, but in that case, wait until just before serving before topping them with marshmallows, popping them under the broiler, and finishing them with the pepper. Scooping out the dough with a 1-tablespoon cookie-dough or ice-cream scoop not only ensures uniform cookies, but keeps your hands clean. You should also check out Elisbet der Nederlanden’s Red and Green Icebox Pinwheel Cookies recipe and Red Velvet Crackle Cookies recipe. Try pairing these hot chocolate cookies with our Tipsy Hazelnut Hot Chocolate recipe, or our Five-Spice Hot Chocolate recipe.","Total: 1 hr","Hoiday Cookies: Showstopping Recipes to Sweeten the Season by Elisabet der Nederlanden",133,"2017-11-07 04:31:30","3Using the scoop or two spoons, drop the dough by tablespoons onto the baking sheets, placing about ten cookies, evenly spaced, on each sheet. Bake the cookies for about 15 minutes, until puffed and almost set, switching the baking sheets between the rack"
134,16,"2017-11-07 04:31:30","Hot Chocolate Cookies with Aleppo Pepper","These cozy cookies are basically hot cocoa in edible form, with the addition of broiled marshmallows and a sprinkle of Aleppo pepper. The latter lends a fruity, fragrant, and slightly salty piquancy to the sweet toasted marshmallow and deep chocolate flavors. Naturally, these make perfect partners to actual cups of hot chocolate, and a fun addition to any holiday cookie tray, though they are best eaten as soon as they’re baked. You can store them for up to 2 days, but in that case, wait until just before serving before topping them with marshmallows, popping them under the broiler, and finishing them with the pepper. Scooping out the dough with a 1-tablespoon cookie-dough or ice-cream scoop not only ensures uniform cookies, but keeps your hands clean. You should also check out Elisbet der Nederlanden’s Red and Green Icebox Pinwheel Cookies recipe and Red Velvet Crackle Cookies recipe. Try pairing these hot chocolate cookies with our Tipsy Hazelnut Hot Chocolate recipe, or our Five-Spice Hot Chocolate recipe.","Total: 1 hr","Hoiday Cookies: Showstopping Recipes to Sweeten the Season by Elisabet der Nederlanden",134,"2017-11-07 04:31:30","4Position an oven rack at the second setting from the top and preheat the broiler. Remove the parchment paper from the baking sheets and arrange as many cookies as will fit. Place a marshmallow on top of each cookie. One at a time, place a baking sheet of"
135,17,"2017-11-07 04:31:33","Red and Green Icebox Pinwheel Cookies","These gorgeous icebox pinwheel cookies look like edible Christmas ornaments and would be a perfect choice for a holiday cookie platter, or giving as gifts, if you can bear to part with them. If at all possible, use a kitchen scale to measure out perfectly equal portions of the dough before coloring them. The intensity of your red and green dough will depend on how much food coloring you use and what kind. Here, Elisabet der Nederlanden used 1/8 teaspoon green gel food coloring and 1/4 teaspoon red gel food coloring to achieve vibrant results. She also has fantastic recipes for Red Velvet Crackle Cookies and Hot Chocolate Cookies with Aleppo Pepper. For more graphically appealing baked goods, try our Checkerboard Cookies recipe, and our Linzer Sablés recipe.",,"Hoiday Cookies: Showstopping Recipes to Sweeten the Season by Elisabet der Nederlanden",135,"2017-11-07 04:31:33","1Sift the flour and baking powder into a bowl, then whisk in the salt. Inthe bowl of a stand mixer fitted with the paddle attachment, combine butter and granulated sugar and beat on medium speed for about 3 minutes, until light and creamy. Add the eggs, o"
136,17,"2017-11-07 04:31:33","Red and Green Icebox Pinwheel Cookies","These gorgeous icebox pinwheel cookies look like edible Christmas ornaments and would be a perfect choice for a holiday cookie platter, or giving as gifts, if you can bear to part with them. If at all possible, use a kitchen scale to measure out perfectly equal portions of the dough before coloring them. The intensity of your red and green dough will depend on how much food coloring you use and what kind. Here, Elisabet der Nederlanden used 1/8 teaspoon green gel food coloring and 1/4 teaspoon red gel food coloring to achieve vibrant results. She also has fantastic recipes for Red Velvet Crackle Cookies and Hot Chocolate Cookies with Aleppo Pepper. For more graphically appealing baked goods, try our Checkerboard Cookies recipe, and our Linzer Sablés recipe.",,"Hoiday Cookies: Showstopping Recipes to Sweeten the Season by Elisabet der Nederlanden",136,"2017-11-07 04:31:33","2Scrape the dough onto a lightly floured work surface and divide it into three equal portions."
137,17,"2017-11-07 04:31:33","Red and Green Icebox Pinwheel Cookies","These gorgeous icebox pinwheel cookies look like edible Christmas ornaments and would be a perfect choice for a holiday cookie platter, or giving as gifts, if you can bear to part with them. If at all possible, use a kitchen scale to measure out perfectly equal portions of the dough before coloring them. The intensity of your red and green dough will depend on how much food coloring you use and what kind. Here, Elisabet der Nederlanden used 1/8 teaspoon green gel food coloring and 1/4 teaspoon red gel food coloring to achieve vibrant results. She also has fantastic recipes for Red Velvet Crackle Cookies and Hot Chocolate Cookies with Aleppo Pepper. For more graphically appealing baked goods, try our Checkerboard Cookies recipe, and our Linzer Sablés recipe.",,"Hoiday Cookies: Showstopping Recipes to Sweeten the Season by Elisabet der Nederlanden",137,"2017-11-07 04:31:33","3Using your hands, shape one portion into an even 4 by 6-inch rectangle. Wrap the rectangle in plastic wrap."
138,17,"2017-11-07 04:31:33","Red and Green Icebox Pinwheel Cookies","These gorgeous icebox pinwheel cookies look like edible Christmas ornaments and would be a perfect choice for a holiday cookie platter, or giving as gifts, if you can bear to part with them. If at all possible, use a kitchen scale to measure out perfectly equal portions of the dough before coloring them. The intensity of your red and green dough will depend on how much food coloring you use and what kind. Here, Elisabet der Nederlanden used 1/8 teaspoon green gel food coloring and 1/4 teaspoon red gel food coloring to achieve vibrant results. She also has fantastic recipes for Red Velvet Crackle Cookies and Hot Chocolate Cookies with Aleppo Pepper. For more graphically appealing baked goods, try our Checkerboard Cookies recipe, and our Linzer Sablés recipe.",,"Hoiday Cookies: Showstopping Recipes to Sweeten the Season by Elisabet der Nederlanden",138,"2017-11-07 04:31:33","4Return one of the remaining dough portions to the mixer bowl, add the red gel food coloring, and mix the dough on low speed until evenly colored. Dust the work surface with fresh flour, scrape the red dough out onto it, and then shape the dough into an e"
139,17,"2017-11-07 04:31:33","Red and Green Icebox Pinwheel Cookies","These gorgeous icebox pinwheel cookies look like edible Christmas ornaments and would be a perfect choice for a holiday cookie platter, or giving as gifts, if you can bear to part with them. If at all possible, use a kitchen scale to measure out perfectly equal portions of the dough before coloring them. The intensity of your red and green dough will depend on how much food coloring you use and what kind. Here, Elisabet der Nederlanden used 1/8 teaspoon green gel food coloring and 1/4 teaspoon red gel food coloring to achieve vibrant results. She also has fantastic recipes for Red Velvet Crackle Cookies and Hot Chocolate Cookies with Aleppo Pepper. For more graphically appealing baked goods, try our Checkerboard Cookies recipe, and our Linzer Sablés recipe.",,"Hoiday Cookies: Showstopping Recipes to Sweeten the Season by Elisabet der Nederlanden",139,"2017-11-07 04:31:33","5Wash and dry the mixer bowl and paddle, then repeat with the remaining portion of dough, adding the green gel food coloring and shaping the dough into a rectangle. Refrigerate all of the dough for 30 minutes."
140,17,"2017-11-07 04:31:33","Red and Green Icebox Pinwheel Cookies","These gorgeous icebox pinwheel cookies look like edible Christmas ornaments and would be a perfect choice for a holiday cookie platter, or giving as gifts, if you can bear to part with them. If at all possible, use a kitchen scale to measure out perfectly equal portions of the dough before coloring them. The intensity of your red and green dough will depend on how much food coloring you use and what kind. Here, Elisabet der Nederlanden used 1/8 teaspoon green gel food coloring and 1/4 teaspoon red gel food coloring to achieve vibrant results. She also has fantastic recipes for Red Velvet Crackle Cookies and Hot Chocolate Cookies with Aleppo Pepper. For more graphically appealing baked goods, try our Checkerboard Cookies recipe, and our Linzer Sablés recipe.",,"Hoiday Cookies: Showstopping Recipes to Sweeten the Season by Elisabet der Nederlanden",140,"2017-11-07 04:31:33","6Spoon the coarse sugar onto a large, flat plate or baking pan, creating a thin, even layer."
141,17,"2017-11-07 04:31:33","Red and Green Icebox Pinwheel Cookies","These gorgeous icebox pinwheel cookies look like edible Christmas ornaments and would be a perfect choice for a holiday cookie platter, or giving as gifts, if you can bear to part with them. If at all possible, use a kitchen scale to measure out perfectly equal portions of the dough before coloring them. The intensity of your red and green dough will depend on how much food coloring you use and what kind. Here, Elisabet der Nederlanden used 1/8 teaspoon green gel food coloring and 1/4 teaspoon red gel food coloring to achieve vibrant results. She also has fantastic recipes for Red Velvet Crackle Cookies and Hot Chocolate Cookies with Aleppo Pepper. For more graphically appealing baked goods, try our Checkerboard Cookies recipe, and our Linzer Sablés recipe.",,"Hoiday Cookies: Showstopping Recipes to Sweeten the Season by Elisabet der Nederlanden",141,"2017-11-07 04:31:33","7On a lightly floured, large work surface, roll out each dough rectangle into a rectangle about 11 by 7 inches."
142,17,"2017-11-07 04:31:33","Red and Green Icebox Pinwheel Cookies","These gorgeous icebox pinwheel cookies look like edible Christmas ornaments and would be a perfect choice for a holiday cookie platter, or giving as gifts, if you can bear to part with them. If at all possible, use a kitchen scale to measure out perfectly equal portions of the dough before coloring them. The intensity of your red and green dough will depend on how much food coloring you use and what kind. Here, Elisabet der Nederlanden used 1/8 teaspoon green gel food coloring and 1/4 teaspoon red gel food coloring to achieve vibrant results. She also has fantastic recipes for Red Velvet Crackle Cookies and Hot Chocolate Cookies with Aleppo Pepper. For more graphically appealing baked goods, try our Checkerboard Cookies recipe, and our Linzer Sablés recipe.",,"Hoiday Cookies: Showstopping Recipes to Sweeten the Season by Elisabet der Nederlanden",142,"2017-11-07 04:31:33","8Starting with the white dough as the base, stack the rectangles on top of one another. Run the rolling pin over the stack a few times to make sure everything is even and to compress it a little. The stack will roll out a few inches larger. Now, using a s"
143,17,"2017-11-07 04:31:33","Red and Green Icebox Pinwheel Cookies","These gorgeous icebox pinwheel cookies look like edible Christmas ornaments and would be a perfect choice for a holiday cookie platter, or giving as gifts, if you can bear to part with them. If at all possible, use a kitchen scale to measure out perfectly equal portions of the dough before coloring them. The intensity of your red and green dough will depend on how much food coloring you use and what kind. Here, Elisabet der Nederlanden used 1/8 teaspoon green gel food coloring and 1/4 teaspoon red gel food coloring to achieve vibrant results. She also has fantastic recipes for Red Velvet Crackle Cookies and Hot Chocolate Cookies with Aleppo Pepper. For more graphically appealing baked goods, try our Checkerboard Cookies recipe, and our Linzer Sablés recipe.",,"Hoiday Cookies: Showstopping Recipes to Sweeten the Season by Elisabet der Nederlanden",143,"2017-11-07 04:31:33","9Position two oven racks, evenly spaced, in the middle of the oven and preheat to 350°F. Line two baking sheets with parchment paper."
144,17,"2017-11-07 04:31:33","Red and Green Icebox Pinwheel Cookies","These gorgeous icebox pinwheel cookies look like edible Christmas ornaments and would be a perfect choice for a holiday cookie platter, or giving as gifts, if you can bear to part with them. If at all possible, use a kitchen scale to measure out perfectly equal portions of the dough before coloring them. The intensity of your red and green dough will depend on how much food coloring you use and what kind. Here, Elisabet der Nederlanden used 1/8 teaspoon green gel food coloring and 1/4 teaspoon red gel food coloring to achieve vibrant results. She also has fantastic recipes for Red Velvet Crackle Cookies and Hot Chocolate Cookies with Aleppo Pepper. For more graphically appealing baked goods, try our Checkerboard Cookies recipe, and our Linzer Sablés recipe.",,"Hoiday Cookies: Showstopping Recipes to Sweeten the Season by Elisabet der Nederlanden",144,"2017-11-07 04:31:33","10Using a sharp knife, cut the log into 1/4-inch-thick slices. Arrange fifteen slices on each of the prepared baking sheets, spacing them evenly (hold the remaining slices in the fridge until ready to bake)."
145,17,"2017-11-07 04:31:33","Red and Green Icebox Pinwheel Cookies","These gorgeous icebox pinwheel cookies look like edible Christmas ornaments and would be a perfect choice for a holiday cookie platter, or giving as gifts, if you can bear to part with them. If at all possible, use a kitchen scale to measure out perfectly equal portions of the dough before coloring them. The intensity of your red and green dough will depend on how much food coloring you use and what kind. Here, Elisabet der Nederlanden used 1/8 teaspoon green gel food coloring and 1/4 teaspoon red gel food coloring to achieve vibrant results. She also has fantastic recipes for Red Velvet Crackle Cookies and Hot Chocolate Cookies with Aleppo Pepper. For more graphically appealing baked goods, try our Checkerboard Cookies recipe, and our Linzer Sablés recipe.",,"Hoiday Cookies: Showstopping Recipes to Sweeten the Season by Elisabet der Nederlanden",145,"2017-11-07 04:31:33","11Bake the cookies for 14 to 16 minutes, until a little puffed and set to the touch, switching the baking sheets between the racks halfway through the baking time. Transfer the baking sheet to wire racks and let cool for 5 minutes, then carefully transfer"
146,18,"2017-11-07 04:31:41","Sweet Potato and Chinese Sausage Fritters with Sriracha Aioli","These sweet potato fritters from the Myers + Chang cookbook are incredible. The creamy roasted sweet potato cakes are enriched with a little butter, punched up with spicy red curry paste, and studded with bits of sweet Chinese sausage and scallions, then breaded in panko, which makes them extra crispy when fried. Already addictive on their own, the Sriracha Aioli accompanying them will ensure you can’t stop dipping until they’re gone. If you can’t find the Chinese sausage (lap cheong), you can substitute chopped bacon, chorizo, or ham, or just leave out the meat for a veggie version. And although regular sweet potatoes or yams work beautifully here, if you can find extra-sweet, purple-skinned Japanese sweet potatoes, the authors recommend using those. For a couple more stunning Myers + Chang creations, get their Braised Short Rib Dumplings with Sichuan Chili Oil recipe, and their Beef and Chinese Broccoli Chow Fun recipe. For more savory sweet potato dishes, try our Sweet Potato-Star Anise Soup with Ginger recipe, and our New Mexican Sweet Potato Latkes with Lime-Sour Cream Sauce recipe.","Total: 1 hr 48 min (includes roasting and cooling time)","Myers+Chang at Home: Recipes from the Beloved Boston Eatery by Joanne Chang & Karen Akunowicz",146,"2017-11-07 04:31:41","1Preheat the oven to 350°F and place a rack in the center of the oven."
147,18,"2017-11-07 04:31:41","Sweet Potato and Chinese Sausage Fritters with Sriracha Aioli","These sweet potato fritters from the Myers + Chang cookbook are incredible. The creamy roasted sweet potato cakes are enriched with a little butter, punched up with spicy red curry paste, and studded with bits of sweet Chinese sausage and scallions, then breaded in panko, which makes them extra crispy when fried. Already addictive on their own, the Sriracha Aioli accompanying them will ensure you can’t stop dipping until they’re gone. If you can’t find the Chinese sausage (lap cheong), you can substitute chopped bacon, chorizo, or ham, or just leave out the meat for a veggie version. And although regular sweet potatoes or yams work beautifully here, if you can find extra-sweet, purple-skinned Japanese sweet potatoes, the authors recommend using those. For a couple more stunning Myers + Chang creations, get their Braised Short Rib Dumplings with Sichuan Chili Oil recipe, and their Beef and Chinese Broccoli Chow Fun recipe. For more savory sweet potato dishes, try our Sweet Potato-Star Anise Soup with Ginger recipe, and our New Mexican Sweet Potato Latkes with Lime-Sour Cream Sauce recipe.","Total: 1 hr 48 min (includes roasting and cooling time)","Myers+Chang at Home: Recipes from the Beloved Boston Eatery by Joanne Chang & Karen Akunowicz",147,"2017-11-07 04:31:41","2Place the sweet potatoes directly on the oven rack and roast for about 1 hour, until they are completely cooked through. You should be able to easily poke a small knife directly into the middle of the potatoes when they are done. Remove from the oven and"
148,18,"2017-11-07 04:31:41","Sweet Potato and Chinese Sausage Fritters with Sriracha Aioli","These sweet potato fritters from the Myers + Chang cookbook are incredible. The creamy roasted sweet potato cakes are enriched with a little butter, punched up with spicy red curry paste, and studded with bits of sweet Chinese sausage and scallions, then breaded in panko, which makes them extra crispy when fried. Already addictive on their own, the Sriracha Aioli accompanying them will ensure you can’t stop dipping until they’re gone. If you can’t find the Chinese sausage (lap cheong), you can substitute chopped bacon, chorizo, or ham, or just leave out the meat for a veggie version. And although regular sweet potatoes or yams work beautifully here, if you can find extra-sweet, purple-skinned Japanese sweet potatoes, the authors recommend using those. For a couple more stunning Myers + Chang creations, get their Braised Short Rib Dumplings with Sichuan Chili Oil recipe, and their Beef and Chinese Broccoli Chow Fun recipe. For more savory sweet potato dishes, try our Sweet Potato-Star Anise Soup with Ginger recipe, and our New Mexican Sweet Potato Latkes with Lime-Sour Cream Sauce recipe.","Total: 1 hr 48 min (includes roasting and cooling time)","Myers+Chang at Home: Recipes from the Beloved Boston Eatery by Joanne Chang & Karen Akunowicz",148,"2017-11-07 04:31:41","3In a shallow bowl, whisk the egg with a fork and pour the panko crumbs onto a large plate."
149,18,"2017-11-07 04:31:41","Sweet Potato and Chinese Sausage Fritters with Sriracha Aioli","These sweet potato fritters from the Myers + Chang cookbook are incredible. The creamy roasted sweet potato cakes are enriched with a little butter, punched up with spicy red curry paste, and studded with bits of sweet Chinese sausage and scallions, then breaded in panko, which makes them extra crispy when fried. Already addictive on their own, the Sriracha Aioli accompanying them will ensure you can’t stop dipping until they’re gone. If you can’t find the Chinese sausage (lap cheong), you can substitute chopped bacon, chorizo, or ham, or just leave out the meat for a veggie version. And although regular sweet potatoes or yams work beautifully here, if you can find extra-sweet, purple-skinned Japanese sweet potatoes, the authors recommend using those. For a couple more stunning Myers + Chang creations, get their Braised Short Rib Dumplings with Sichuan Chili Oil recipe, and their Beef and Chinese Broccoli Chow Fun recipe. For more savory sweet potato dishes, try our Sweet Potato-Star Anise Soup with Ginger recipe, and our New Mexican Sweet Potato Latkes with Lime-Sour Cream Sauce recipe.","Total: 1 hr 48 min (includes roasting and cooling time)","Myers+Chang at Home: Recipes from the Beloved Boston Eatery by Joanne Chang & Karen Akunowicz",149,"2017-11-07 04:31:41","4Shape the sweet potato mixture into small cakes, 2 to 3 inches round and 1 inch thick. Dip the sweet potato cakes in the egg to coat both sides, then in the panko crumbs, covering them completely."
150,18,"2017-11-07 04:31:41","Sweet Potato and Chinese Sausage Fritters with Sriracha Aioli","These sweet potato fritters from the Myers + Chang cookbook are incredible. The creamy roasted sweet potato cakes are enriched with a little butter, punched up with spicy red curry paste, and studded with bits of sweet Chinese sausage and scallions, then breaded in panko, which makes them extra crispy when fried. Already addictive on their own, the Sriracha Aioli accompanying them will ensure you can’t stop dipping until they’re gone. If you can’t find the Chinese sausage (lap cheong), you can substitute chopped bacon, chorizo, or ham, or just leave out the meat for a veggie version. And although regular sweet potatoes or yams work beautifully here, if you can find extra-sweet, purple-skinned Japanese sweet potatoes, the authors recommend using those. For a couple more stunning Myers + Chang creations, get their Braised Short Rib Dumplings with Sichuan Chili Oil recipe, and their Beef and Chinese Broccoli Chow Fun recipe. For more savory sweet potato dishes, try our Sweet Potato-Star Anise Soup with Ginger recipe, and our New Mexican Sweet Potato Latkes with Lime-Sour Cream Sauce recipe.","Total: 1 hr 48 min (includes roasting and cooling time)","Myers+Chang at Home: Recipes from the Beloved Boston Eatery by Joanne Chang & Karen Akunowicz",150,"2017-11-07 04:31:41","5In a large, heavy, flat-bottomed skillet, heat the oil over medium heat. Carefully place the fritters a few at a time in the hot oil and fry them until they are golden brown on both sides, about 3 minutes per side. Drain them on a plate lined with paper "
151,19,"2017-11-07 04:31:47","Braised Short Rib Dumplings with Sichuan Chili Oil","Don’t be daunted by this Braised Short Rib Dumplings recipe from the new Myers + Chang cookbook. The steps can be spread out over several days, and the meat and the chili oil both keep for a while. The braised short ribs are succulent and wonderfully spiced with garlic, ginger, star anise, soy, sesame oil, and a little sugar; you can use the meat in sandwiches, bao, and tacos if you’re not up for the task of folding dumplings, and you can even freeze the meat to keep on hand for last-minute meals. Similarly, the spicy, tongue-tingling Sichuan chili oil keeps for up to 2 weeks in the fridge, and is good drizzled over all sorts of other food. The synergy of the soft, juicy, meaty dumplings with the vibrant oil is pretty hard to beat, though. The Sweet Potato and Chinese Sausage Fritters with Sriracha Aioli recipe and Beef and Chinese Broccoli Chow Fun recipe from Myers + Chang are clear winners as well. Once you get the hang of folding dumplings, you’ll also want to try our Har Gow Shrimp Dumplings recipe, and our Steamed Vegetable Dumplings recipe.",,"Myers+Chang at Home: Recipes from the Beloved Boston Eatery by Joanne Chang & Karen Akunowicz",146,"2017-11-07 04:31:41","1Preheat the oven to 350°F and place a rack in the center of the oven."
152,19,"2017-11-07 04:31:47","Braised Short Rib Dumplings with Sichuan Chili Oil","Don’t be daunted by this Braised Short Rib Dumplings recipe from the new Myers + Chang cookbook. The steps can be spread out over several days, and the meat and the chili oil both keep for a while. The braised short ribs are succulent and wonderfully spiced with garlic, ginger, star anise, soy, sesame oil, and a little sugar; you can use the meat in sandwiches, bao, and tacos if you’re not up for the task of folding dumplings, and you can even freeze the meat to keep on hand for last-minute meals. Similarly, the spicy, tongue-tingling Sichuan chili oil keeps for up to 2 weeks in the fridge, and is good drizzled over all sorts of other food. The synergy of the soft, juicy, meaty dumplings with the vibrant oil is pretty hard to beat, though. The Sweet Potato and Chinese Sausage Fritters with Sriracha Aioli recipe and Beef and Chinese Broccoli Chow Fun recipe from Myers + Chang are clear winners as well. Once you get the hang of folding dumplings, you’ll also want to try our Har Gow Shrimp Dumplings recipe, and our Steamed Vegetable Dumplings recipe.",,"Myers+Chang at Home: Recipes from the Beloved Boston Eatery by Joanne Chang & Karen Akunowicz",152,"2017-11-07 04:31:47","2Cut the Asian pear half and place in a large bowl. Add the stock, onion, scallions, garlic, ginger, star anise, soy sauce, sugar, honey, and sesame oil and stir well. Set aside. The braising mixture can be made up to 1 day in advance and stored in the re"
153,19,"2017-11-07 04:31:47","Braised Short Rib Dumplings with Sichuan Chili Oil","Don’t be daunted by this Braised Short Rib Dumplings recipe from the new Myers + Chang cookbook. The steps can be spread out over several days, and the meat and the chili oil both keep for a while. The braised short ribs are succulent and wonderfully spiced with garlic, ginger, star anise, soy, sesame oil, and a little sugar; you can use the meat in sandwiches, bao, and tacos if you’re not up for the task of folding dumplings, and you can even freeze the meat to keep on hand for last-minute meals. Similarly, the spicy, tongue-tingling Sichuan chili oil keeps for up to 2 weeks in the fridge, and is good drizzled over all sorts of other food. The synergy of the soft, juicy, meaty dumplings with the vibrant oil is pretty hard to beat, though. The Sweet Potato and Chinese Sausage Fritters with Sriracha Aioli recipe and Beef and Chinese Broccoli Chow Fun recipe from Myers + Chang are clear winners as well. Once you get the hang of folding dumplings, you’ll also want to try our Har Gow Shrimp Dumplings recipe, and our Steamed Vegetable Dumplings recipe.",,"Myers+Chang at Home: Recipes from the Beloved Boston Eatery by Joanne Chang & Karen Akunowicz",153,"2017-11-07 04:31:47","3In a large braising dish or Dutch oven, heat the vegetable oil over medium-high heat until hot. Season the short ribs all over with the salt and pepper. Carefully place them in the braising dish and turn the heat down to medium. Sear for 3 to 4 minutes o"
154,19,"2017-11-07 04:31:47","Braised Short Rib Dumplings with Sichuan Chili Oil","Don’t be daunted by this Braised Short Rib Dumplings recipe from the new Myers + Chang cookbook. The steps can be spread out over several days, and the meat and the chili oil both keep for a while. The braised short ribs are succulent and wonderfully spiced with garlic, ginger, star anise, soy, sesame oil, and a little sugar; you can use the meat in sandwiches, bao, and tacos if you’re not up for the task of folding dumplings, and you can even freeze the meat to keep on hand for last-minute meals. Similarly, the spicy, tongue-tingling Sichuan chili oil keeps for up to 2 weeks in the fridge, and is good drizzled over all sorts of other food. The synergy of the soft, juicy, meaty dumplings with the vibrant oil is pretty hard to beat, though. The Sweet Potato and Chinese Sausage Fritters with Sriracha Aioli recipe and Beef and Chinese Broccoli Chow Fun recipe from Myers + Chang are clear winners as well. Once you get the hang of folding dumplings, you’ll also want to try our Har Gow Shrimp Dumplings recipe, and our Steamed Vegetable Dumplings recipe.",,"Myers+Chang at Home: Recipes from the Beloved Boston Eatery by Joanne Chang & Karen Akunowicz",154,"2017-11-07 04:31:47","4Remove from the oven and let cool to room temperature. When cool enough to handle, shred the short rib meat with your hands into a large bowl, discarding any fat from the meat. Strain the braising liquid into the bowl to cover the beef, discarding the so"
155,19,"2017-11-07 04:31:47","Braised Short Rib Dumplings with Sichuan Chili Oil","Don’t be daunted by this Braised Short Rib Dumplings recipe from the new Myers + Chang cookbook. The steps can be spread out over several days, and the meat and the chili oil both keep for a while. The braised short ribs are succulent and wonderfully spiced with garlic, ginger, star anise, soy, sesame oil, and a little sugar; you can use the meat in sandwiches, bao, and tacos if you’re not up for the task of folding dumplings, and you can even freeze the meat to keep on hand for last-minute meals. Similarly, the spicy, tongue-tingling Sichuan chili oil keeps for up to 2 weeks in the fridge, and is good drizzled over all sorts of other food. The synergy of the soft, juicy, meaty dumplings with the vibrant oil is pretty hard to beat, though. The Sweet Potato and Chinese Sausage Fritters with Sriracha Aioli recipe and Beef and Chinese Broccoli Chow Fun recipe from Myers + Chang are clear winners as well. Once you get the hang of folding dumplings, you’ll also want to try our Har Gow Shrimp Dumplings recipe, and our Steamed Vegetable Dumplings recipe.",,"Myers+Chang at Home: Recipes from the Beloved Boston Eatery by Joanne Chang & Karen Akunowicz",155,"2017-11-07 04:31:47","1In a small skillet, toast the Sichuan peppercorns over medium-low heat until they start to become fragrant and floral and pop a bit, 4 to 6 minutes. Use a spice grinder, coffee grinder, or mortar and pestle to grind them to a powder. In a blender or in a"
156,19,"2017-11-07 04:31:47","Braised Short Rib Dumplings with Sichuan Chili Oil","Don’t be daunted by this Braised Short Rib Dumplings recipe from the new Myers + Chang cookbook. The steps can be spread out over several days, and the meat and the chili oil both keep for a while. The braised short ribs are succulent and wonderfully spiced with garlic, ginger, star anise, soy, sesame oil, and a little sugar; you can use the meat in sandwiches, bao, and tacos if you’re not up for the task of folding dumplings, and you can even freeze the meat to keep on hand for last-minute meals. Similarly, the spicy, tongue-tingling Sichuan chili oil keeps for up to 2 weeks in the fridge, and is good drizzled over all sorts of other food. The synergy of the soft, juicy, meaty dumplings with the vibrant oil is pretty hard to beat, though. The Sweet Potato and Chinese Sausage Fritters with Sriracha Aioli recipe and Beef and Chinese Broccoli Chow Fun recipe from Myers + Chang are clear winners as well. Once you get the hang of folding dumplings, you’ll also want to try our Har Gow Shrimp Dumplings recipe, and our Steamed Vegetable Dumplings recipe.",,"Myers+Chang at Home: Recipes from the Beloved Boston Eatery by Joanne Chang & Karen Akunowicz",156,"2017-11-07 04:31:47","1Drain the short ribs of any juices, reserving about 1/4 cup of the juices, and shred the meat finely. Return the reserved juices to the meat to keep it moist. We are going to use what we call the “big hug” fold on these dumplings. Fill a small bowl with "
157,19,"2017-11-07 04:31:47","Braised Short Rib Dumplings with Sichuan Chili Oil","Don’t be daunted by this Braised Short Rib Dumplings recipe from the new Myers + Chang cookbook. The steps can be spread out over several days, and the meat and the chili oil both keep for a while. The braised short ribs are succulent and wonderfully spiced with garlic, ginger, star anise, soy, sesame oil, and a little sugar; you can use the meat in sandwiches, bao, and tacos if you’re not up for the task of folding dumplings, and you can even freeze the meat to keep on hand for last-minute meals. Similarly, the spicy, tongue-tingling Sichuan chili oil keeps for up to 2 weeks in the fridge, and is good drizzled over all sorts of other food. The synergy of the soft, juicy, meaty dumplings with the vibrant oil is pretty hard to beat, though. The Sweet Potato and Chinese Sausage Fritters with Sriracha Aioli recipe and Beef and Chinese Broccoli Chow Fun recipe from Myers + Chang are clear winners as well. Once you get the hang of folding dumplings, you’ll also want to try our Har Gow Shrimp Dumplings recipe, and our Steamed Vegetable Dumplings recipe.",,"Myers+Chang at Home: Recipes from the Beloved Boston Eatery by Joanne Chang & Karen Akunowicz",157,"2017-11-07 04:31:47","2Fill a large skillet with about 1 inch of water and place on the stove over high heat until the water boils. Line a bamboo steamer with a lettuce leaf or parchment paper and put as many dumplings as will comfortably fit without touching into the steamer."
158,20,"2017-11-07 04:31:57","Beef and Chinese Broccoli Chow Fun","Who needs take-out? This beef and broccoli dish from the duo behind Boston restaurant Myers + Chang is easy and delicious. The thin strips of marinated beef and Chinese broccoli are stir fried with onions and tossed with a peppery sauce with plenty of ginger, garlic, and scallions, plus flat, chewy rice noodles to catch all the delicious Fun Sauce. If you’re vegetarian, it’s also great with tofu in place of the beef, and since the sauce is already vegan, there’s no need to change anything else. Just substitute 14 to 16 ounces firm tofu, cut into 1-inch cubes, skip the marinating step, and proceed with the stir-fry directions with the tofu cubes in place of the beef, and add all the Fun Sauce at the end. For more Myers + Chang goodness, try their Braised Short Rib Dumplings with Sichuan Chili Oil recipe and their Sweet Potato and Chinese Sausage Fritters with Sriracha Aioli recipe. If you’re going stir-fry crazy, check out our Stir-Fried Tamarind Eggplant recipe, and our Five-Spice Pork Stir-Fry with Sweet Potatoes and Snap Peas recipe too.","Total: 20 min, plus 5 min to make sauce and 3+ hours to marintate beef","Myers+Chang at Home: Recipes from the Beloved Boston Eatery by Joanne Chang & Karen Akunowicz",158,"2017-11-07 04:31:57","1In a large saucepan, whisk together the soy sauce, black vinegar, sesame oil, pepper, and 1/4 cup water and bring to a boil. Reduce the heat to low."
159,20,"2017-11-07 04:31:57","Beef and Chinese Broccoli Chow Fun","Who needs take-out? This beef and broccoli dish from the duo behind Boston restaurant Myers + Chang is easy and delicious. The thin strips of marinated beef and Chinese broccoli are stir fried with onions and tossed with a peppery sauce with plenty of ginger, garlic, and scallions, plus flat, chewy rice noodles to catch all the delicious Fun Sauce. If you’re vegetarian, it’s also great with tofu in place of the beef, and since the sauce is already vegan, there’s no need to change anything else. Just substitute 14 to 16 ounces firm tofu, cut into 1-inch cubes, skip the marinating step, and proceed with the stir-fry directions with the tofu cubes in place of the beef, and add all the Fun Sauce at the end. For more Myers + Chang goodness, try their Braised Short Rib Dumplings with Sichuan Chili Oil recipe and their Sweet Potato and Chinese Sausage Fritters with Sriracha Aioli recipe. If you’re going stir-fry crazy, check out our Stir-Fried Tamarind Eggplant recipe, and our Five-Spice Pork Stir-Fry with Sweet Potatoes and Snap Peas recipe too.","Total: 20 min, plus 5 min to make sauce and 3+ hours to marintate beef","Myers+Chang at Home: Recipes from the Beloved Boston Eatery by Joanne Chang & Karen Akunowicz",159,"2017-11-07 04:31:57","2Place the cornstarch in a small bowl and slowly whisk in 1 tablespoon cold water until smooth. Don’t use warm or hot water, as it will cause the cornstarch to seize up into small lumps that won’t dissolve no matter how hard you whisk. Slowly add it to th"
160,20,"2017-11-07 04:31:57","Beef and Chinese Broccoli Chow Fun","Who needs take-out? This beef and broccoli dish from the duo behind Boston restaurant Myers + Chang is easy and delicious. The thin strips of marinated beef and Chinese broccoli are stir fried with onions and tossed with a peppery sauce with plenty of ginger, garlic, and scallions, plus flat, chewy rice noodles to catch all the delicious Fun Sauce. If you’re vegetarian, it’s also great with tofu in place of the beef, and since the sauce is already vegan, there’s no need to change anything else. Just substitute 14 to 16 ounces firm tofu, cut into 1-inch cubes, skip the marinating step, and proceed with the stir-fry directions with the tofu cubes in place of the beef, and add all the Fun Sauce at the end. For more Myers + Chang goodness, try their Braised Short Rib Dumplings with Sichuan Chili Oil recipe and their Sweet Potato and Chinese Sausage Fritters with Sriracha Aioli recipe. If you’re going stir-fry crazy, check out our Stir-Fried Tamarind Eggplant recipe, and our Five-Spice Pork Stir-Fry with Sweet Potatoes and Snap Peas recipe too.","Total: 20 min, plus 5 min to make sauce and 3+ hours to marintate beef","Myers+Chang at Home: Recipes from the Beloved Boston Eatery by Joanne Chang & Karen Akunowicz",160,"2017-11-07 04:31:57","3Bring the heat back up to medium-high and whisk until the mixture thickens, 1 to 2 minutes. It should be shiny and coat the back of a spoon. Remove the sauce from the heat and pour it into a bowl or container and refrigerate until cool. The sauce will ke"
161,20,"2017-11-07 04:31:57","Beef and Chinese Broccoli Chow Fun","Who needs take-out? This beef and broccoli dish from the duo behind Boston restaurant Myers + Chang is easy and delicious. The thin strips of marinated beef and Chinese broccoli are stir fried with onions and tossed with a peppery sauce with plenty of ginger, garlic, and scallions, plus flat, chewy rice noodles to catch all the delicious Fun Sauce. If you’re vegetarian, it’s also great with tofu in place of the beef, and since the sauce is already vegan, there’s no need to change anything else. Just substitute 14 to 16 ounces firm tofu, cut into 1-inch cubes, skip the marinating step, and proceed with the stir-fry directions with the tofu cubes in place of the beef, and add all the Fun Sauce at the end. For more Myers + Chang goodness, try their Braised Short Rib Dumplings with Sichuan Chili Oil recipe and their Sweet Potato and Chinese Sausage Fritters with Sriracha Aioli recipe. If you’re going stir-fry crazy, check out our Stir-Fried Tamarind Eggplant recipe, and our Five-Spice Pork Stir-Fry with Sweet Potatoes and Snap Peas recipe too.","Total: 20 min, plus 5 min to make sauce and 3+ hours to marintate beef","Myers+Chang at Home: Recipes from the Beloved Boston Eatery by Joanne Chang & Karen Akunowicz",161,"2017-11-07 04:31:57","1Place the beef in a medium bowl. Measure out about half the Fun Sauce (don’t use it warm or it will start to cook the beef) and add it to the beef along with the pepper, mixing to coat. (Keep the remaining Fun Sauce in an airtight container in the refrig"
162,20,"2017-11-07 04:31:57","Beef and Chinese Broccoli Chow Fun","Who needs take-out? This beef and broccoli dish from the duo behind Boston restaurant Myers + Chang is easy and delicious. The thin strips of marinated beef and Chinese broccoli are stir fried with onions and tossed with a peppery sauce with plenty of ginger, garlic, and scallions, plus flat, chewy rice noodles to catch all the delicious Fun Sauce. If you’re vegetarian, it’s also great with tofu in place of the beef, and since the sauce is already vegan, there’s no need to change anything else. Just substitute 14 to 16 ounces firm tofu, cut into 1-inch cubes, skip the marinating step, and proceed with the stir-fry directions with the tofu cubes in place of the beef, and add all the Fun Sauce at the end. For more Myers + Chang goodness, try their Braised Short Rib Dumplings with Sichuan Chili Oil recipe and their Sweet Potato and Chinese Sausage Fritters with Sriracha Aioli recipe. If you’re going stir-fry crazy, check out our Stir-Fried Tamarind Eggplant recipe, and our Five-Spice Pork Stir-Fry with Sweet Potatoes and Snap Peas recipe too.","Total: 20 min, plus 5 min to make sauce and 3+ hours to marintate beef","Myers+Chang at Home: Recipes from the Beloved Boston Eatery by Joanne Chang & Karen Akunowicz",162,"2017-11-07 04:31:57","2In a wok or a large, heavy, flat-bottomed skillet, heat 2 tablespoons of the vegetable oil over high heat until the oil starts to shimmer, about 1 minute. Add the gai lan, broccoli, or rapini and the onions and use a wooden spoon or spatula to stir conti"
163,20,"2017-11-07 04:31:57","Beef and Chinese Broccoli Chow Fun","Who needs take-out? This beef and broccoli dish from the duo behind Boston restaurant Myers + Chang is easy and delicious. The thin strips of marinated beef and Chinese broccoli are stir fried with onions and tossed with a peppery sauce with plenty of ginger, garlic, and scallions, plus flat, chewy rice noodles to catch all the delicious Fun Sauce. If you’re vegetarian, it’s also great with tofu in place of the beef, and since the sauce is already vegan, there’s no need to change anything else. Just substitute 14 to 16 ounces firm tofu, cut into 1-inch cubes, skip the marinating step, and proceed with the stir-fry directions with the tofu cubes in place of the beef, and add all the Fun Sauce at the end. For more Myers + Chang goodness, try their Braised Short Rib Dumplings with Sichuan Chili Oil recipe and their Sweet Potato and Chinese Sausage Fritters with Sriracha Aioli recipe. If you’re going stir-fry crazy, check out our Stir-Fried Tamarind Eggplant recipe, and our Five-Spice Pork Stir-Fry with Sweet Potatoes and Snap Peas recipe too.","Total: 20 min, plus 5 min to make sauce and 3+ hours to marintate beef","Myers+Chang at Home: Recipes from the Beloved Boston Eatery by Joanne Chang & Karen Akunowicz",163,"2017-11-07 04:31:57","3Wipe out the wok with a paper towel. Heat the wok over high heat for 30 seconds. Add 2 tablespoons of the vegetable oil and coat the wok again. Remove the beef from the refrigerator, drain any sauce into a bowl, and set the sauce aside. Add the beef to t"
164,20,"2017-11-07 04:31:57","Beef and Chinese Broccoli Chow Fun","Who needs take-out? This beef and broccoli dish from the duo behind Boston restaurant Myers + Chang is easy and delicious. The thin strips of marinated beef and Chinese broccoli are stir fried with onions and tossed with a peppery sauce with plenty of ginger, garlic, and scallions, plus flat, chewy rice noodles to catch all the delicious Fun Sauce. If you’re vegetarian, it’s also great with tofu in place of the beef, and since the sauce is already vegan, there’s no need to change anything else. Just substitute 14 to 16 ounces firm tofu, cut into 1-inch cubes, skip the marinating step, and proceed with the stir-fry directions with the tofu cubes in place of the beef, and add all the Fun Sauce at the end. For more Myers + Chang goodness, try their Braised Short Rib Dumplings with Sichuan Chili Oil recipe and their Sweet Potato and Chinese Sausage Fritters with Sriracha Aioli recipe. If you’re going stir-fry crazy, check out our Stir-Fried Tamarind Eggplant recipe, and our Five-Spice Pork Stir-Fry with Sweet Potatoes and Snap Peas recipe too.","Total: 20 min, plus 5 min to make sauce and 3+ hours to marintate beef","Myers+Chang at Home: Recipes from the Beloved Boston Eatery by Joanne Chang & Karen Akunowicz",164,"2017-11-07 04:31:57","4Wipe out the wok again with another paper towel and heat over high heat for 30 seconds. Add the remaining 2 tablespoons vegetable oil and coat the bottom of the wok. Add the rice noodles and stir to coat with oil. Add the scallions, ginger, garlic, and 2"
165,21,"2017-11-07 04:32:14","Caramelized Brioche with Glazed Pears and Beer Ice Cream","This recipe is brought to you by our friends from Stella Artois. This dessert from Michelin three-star chef Antoine Westermann looks simple, but is richly textured and flavored: smooth, cold, luscious beer ice cream and warm, tender, fragrant glazed pears join crisp-crusted brioche that’s battered in beer and cream before being caramelized in a pan. You will need an ice cream maker, and will want to prepare the beer ice cream well in advance so it has ample time to freeze. You can also soak the pears in their citrus, vanilla, and cinnamon scented bath ahead of time, then glaze them with brown sugar and butter when you’re ready to assemble dessert, just before you toast the beer-and-cream-soaked brioche. While a pale ale or Belgian pilsner like Stella Artois will make for a nice light, clean flavor, you can certainly play around with your favorite style of brew for this recipe. For a main course from the chef, try his Baeckeoffe (Chicken Casserole with Artichokes and Tomatoes) recipe.",,,165,"2017-11-07 04:32:15","1In a mixing bowl, whisk the egg yolks and sugar until smooth and creamy."
166,21,"2017-11-07 04:32:14","Caramelized Brioche with Glazed Pears and Beer Ice Cream","This recipe is brought to you by our friends from Stella Artois. This dessert from Michelin three-star chef Antoine Westermann looks simple, but is richly textured and flavored: smooth, cold, luscious beer ice cream and warm, tender, fragrant glazed pears join crisp-crusted brioche that’s battered in beer and cream before being caramelized in a pan. You will need an ice cream maker, and will want to prepare the beer ice cream well in advance so it has ample time to freeze. You can also soak the pears in their citrus, vanilla, and cinnamon scented bath ahead of time, then glaze them with brown sugar and butter when you’re ready to assemble dessert, just before you toast the beer-and-cream-soaked brioche. While a pale ale or Belgian pilsner like Stella Artois will make for a nice light, clean flavor, you can certainly play around with your favorite style of brew for this recipe. For a main course from the chef, try his Baeckeoffe (Chicken Casserole with Artichokes and Tomatoes) recipe.",,,166,"2017-11-07 04:32:15","2In a saucepan over medium-high heat, bring the beer and cream almost to a simmer, stirring occasionally."
167,21,"2017-11-07 04:32:14","Caramelized Brioche with Glazed Pears and Beer Ice Cream","This recipe is brought to you by our friends from Stella Artois. This dessert from Michelin three-star chef Antoine Westermann looks simple, but is richly textured and flavored: smooth, cold, luscious beer ice cream and warm, tender, fragrant glazed pears join crisp-crusted brioche that’s battered in beer and cream before being caramelized in a pan. You will need an ice cream maker, and will want to prepare the beer ice cream well in advance so it has ample time to freeze. You can also soak the pears in their citrus, vanilla, and cinnamon scented bath ahead of time, then glaze them with brown sugar and butter when you’re ready to assemble dessert, just before you toast the beer-and-cream-soaked brioche. While a pale ale or Belgian pilsner like Stella Artois will make for a nice light, clean flavor, you can certainly play around with your favorite style of brew for this recipe. For a main course from the chef, try his Baeckeoffe (Chicken Casserole with Artichokes and Tomatoes) recipe.",,,167,"2017-11-07 04:32:15","3While whisking constantly, very gradually add this heated mixture in a thin stream to the egg yolks and sugar. This tempers the eggs so they do not curdle. When everything is mixed together, pour into the saucepan and bring back to a gentle simmer, stirr"
168,21,"2017-11-07 04:32:14","Caramelized Brioche with Glazed Pears and Beer Ice Cream","This recipe is brought to you by our friends from Stella Artois. This dessert from Michelin three-star chef Antoine Westermann looks simple, but is richly textured and flavored: smooth, cold, luscious beer ice cream and warm, tender, fragrant glazed pears join crisp-crusted brioche that’s battered in beer and cream before being caramelized in a pan. You will need an ice cream maker, and will want to prepare the beer ice cream well in advance so it has ample time to freeze. You can also soak the pears in their citrus, vanilla, and cinnamon scented bath ahead of time, then glaze them with brown sugar and butter when you’re ready to assemble dessert, just before you toast the beer-and-cream-soaked brioche. While a pale ale or Belgian pilsner like Stella Artois will make for a nice light, clean flavor, you can certainly play around with your favorite style of brew for this recipe. For a main course from the chef, try his Baeckeoffe (Chicken Casserole with Artichokes and Tomatoes) recipe.",,,168,"2017-11-07 04:32:15","4Freeze mixture according to the manufacturer’s instructions."
169,21,"2017-11-07 04:32:14","Caramelized Brioche with Glazed Pears and Beer Ice Cream","This recipe is brought to you by our friends from Stella Artois. This dessert from Michelin three-star chef Antoine Westermann looks simple, but is richly textured and flavored: smooth, cold, luscious beer ice cream and warm, tender, fragrant glazed pears join crisp-crusted brioche that’s battered in beer and cream before being caramelized in a pan. You will need an ice cream maker, and will want to prepare the beer ice cream well in advance so it has ample time to freeze. You can also soak the pears in their citrus, vanilla, and cinnamon scented bath ahead of time, then glaze them with brown sugar and butter when you’re ready to assemble dessert, just before you toast the beer-and-cream-soaked brioche. While a pale ale or Belgian pilsner like Stella Artois will make for a nice light, clean flavor, you can certainly play around with your favorite style of brew for this recipe. For a main course from the chef, try his Baeckeoffe (Chicken Casserole with Artichokes and Tomatoes) recipe.",,,169,"2017-11-07 04:32:15","1Mix water with ice, lemon slices, orange slices, cinnamon stick, vanilla pod, lemon juice, and orange juice. Peel the pears and slice in half from stem to bottom. Soak in the ice water mixture for at least 20 minutes. Cut the soaked pear halves into thin"
170,21,"2017-11-07 04:32:14","Caramelized Brioche with Glazed Pears and Beer Ice Cream","This recipe is brought to you by our friends from Stella Artois. This dessert from Michelin three-star chef Antoine Westermann looks simple, but is richly textured and flavored: smooth, cold, luscious beer ice cream and warm, tender, fragrant glazed pears join crisp-crusted brioche that’s battered in beer and cream before being caramelized in a pan. You will need an ice cream maker, and will want to prepare the beer ice cream well in advance so it has ample time to freeze. You can also soak the pears in their citrus, vanilla, and cinnamon scented bath ahead of time, then glaze them with brown sugar and butter when you’re ready to assemble dessert, just before you toast the beer-and-cream-soaked brioche. While a pale ale or Belgian pilsner like Stella Artois will make for a nice light, clean flavor, you can certainly play around with your favorite style of brew for this recipe. For a main course from the chef, try his Baeckeoffe (Chicken Casserole with Artichokes and Tomatoes) recipe.",,,170,"2017-11-07 04:32:15","2Melt butter in a pan and place the pears in the pan. Sprinkle with the brown sugar and swirl the melted sugar and butter mixture over the pear slices to caramelize."
171,21,"2017-11-07 04:32:14","Caramelized Brioche with Glazed Pears and Beer Ice Cream","This recipe is brought to you by our friends from Stella Artois. This dessert from Michelin three-star chef Antoine Westermann looks simple, but is richly textured and flavored: smooth, cold, luscious beer ice cream and warm, tender, fragrant glazed pears join crisp-crusted brioche that’s battered in beer and cream before being caramelized in a pan. You will need an ice cream maker, and will want to prepare the beer ice cream well in advance so it has ample time to freeze. You can also soak the pears in their citrus, vanilla, and cinnamon scented bath ahead of time, then glaze them with brown sugar and butter when you’re ready to assemble dessert, just before you toast the beer-and-cream-soaked brioche. While a pale ale or Belgian pilsner like Stella Artois will make for a nice light, clean flavor, you can certainly play around with your favorite style of brew for this recipe. For a main course from the chef, try his Baeckeoffe (Chicken Casserole with Artichokes and Tomatoes) recipe.",,,171,"2017-11-07 04:32:15","1Cut each slice of brioche in half on the diagonal and toast the slices."
172,21,"2017-11-07 04:32:14","Caramelized Brioche with Glazed Pears and Beer Ice Cream","This recipe is brought to you by our friends from Stella Artois. This dessert from Michelin three-star chef Antoine Westermann looks simple, but is richly textured and flavored: smooth, cold, luscious beer ice cream and warm, tender, fragrant glazed pears join crisp-crusted brioche that’s battered in beer and cream before being caramelized in a pan. You will need an ice cream maker, and will want to prepare the beer ice cream well in advance so it has ample time to freeze. You can also soak the pears in their citrus, vanilla, and cinnamon scented bath ahead of time, then glaze them with brown sugar and butter when you’re ready to assemble dessert, just before you toast the beer-and-cream-soaked brioche. While a pale ale or Belgian pilsner like Stella Artois will make for a nice light, clean flavor, you can certainly play around with your favorite style of brew for this recipe. For a main course from the chef, try his Baeckeoffe (Chicken Casserole with Artichokes and Tomatoes) recipe.",,,172,"2017-11-07 04:32:15","2In a medium bowl, beat the eggs and then beat in the sugar. Add beer and mix well until combined. In a pan, melt some of the butter. Dip the toasted brioche in the egg and beer mixture and coat fully. Place the soaked brioche in the hot pan and sprinkle "
173,21,"2017-11-07 04:32:14","Caramelized Brioche with Glazed Pears and Beer Ice Cream","This recipe is brought to you by our friends from Stella Artois. This dessert from Michelin three-star chef Antoine Westermann looks simple, but is richly textured and flavored: smooth, cold, luscious beer ice cream and warm, tender, fragrant glazed pears join crisp-crusted brioche that’s battered in beer and cream before being caramelized in a pan. You will need an ice cream maker, and will want to prepare the beer ice cream well in advance so it has ample time to freeze. You can also soak the pears in their citrus, vanilla, and cinnamon scented bath ahead of time, then glaze them with brown sugar and butter when you’re ready to assemble dessert, just before you toast the beer-and-cream-soaked brioche. While a pale ale or Belgian pilsner like Stella Artois will make for a nice light, clean flavor, you can certainly play around with your favorite style of brew for this recipe. For a main course from the chef, try his Baeckeoffe (Chicken Casserole with Artichokes and Tomatoes) recipe.",,,173,"2017-11-07 04:32:15","3Arrange two brioche triangles on each plate. Place the glazed pears and a scoop of the beer ice cream beside the brioche and serve."
174,22,"2017-11-07 04:32:19","Baeckeoffe (Chicken Casserole with Artichokes and Tomatoes)","This recipe is brought to you by our friends from Stella Artois. The hearty Alsatian casserole called Baeckeoffe (“bake oven”) is made a bit more elegant by Michelin three-star chef Antoine Westermann, who combines a whole chicken with Riesling, potatoes, artichokes, tomatoes, fragrant herbs like rosemary and thyme, and plenty of garlic. Preserved lemon blanched in syrup adds another elegant layer of aromatic flavor. As per tradition, the casserole dish is tightly sealed with a ring of dough, then simmered in the oven until juicy and tender. For a dessert recipe from the chef, see his Caramelized Brioche with Glazed Pears and Beer Ice Cream recipe.","Total: 1 hr 40 min",,174,"2017-11-07 04:32:19","1Mix the flour, warm water, and salt with an electric mixer, then let dough stand in a cool place while you prepare the other ingredients."
175,22,"2017-11-07 04:32:19","Baeckeoffe (Chicken Casserole with Artichokes and Tomatoes)","This recipe is brought to you by our friends from Stella Artois. The hearty Alsatian casserole called Baeckeoffe (“bake oven”) is made a bit more elegant by Michelin three-star chef Antoine Westermann, who combines a whole chicken with Riesling, potatoes, artichokes, tomatoes, fragrant herbs like rosemary and thyme, and plenty of garlic. Preserved lemon blanched in syrup adds another elegant layer of aromatic flavor. As per tradition, the casserole dish is tightly sealed with a ring of dough, then simmered in the oven until juicy and tender. For a dessert recipe from the chef, see his Caramelized Brioche with Glazed Pears and Beer Ice Cream recipe.","Total: 1 hr 40 min",,175,"2017-11-07 04:32:19","2Preheat the oven to 475 degrees."
176,22,"2017-11-07 04:32:19","Baeckeoffe (Chicken Casserole with Artichokes and Tomatoes)","This recipe is brought to you by our friends from Stella Artois. The hearty Alsatian casserole called Baeckeoffe (“bake oven”) is made a bit more elegant by Michelin three-star chef Antoine Westermann, who combines a whole chicken with Riesling, potatoes, artichokes, tomatoes, fragrant herbs like rosemary and thyme, and plenty of garlic. Preserved lemon blanched in syrup adds another elegant layer of aromatic flavor. As per tradition, the casserole dish is tightly sealed with a ring of dough, then simmered in the oven until juicy and tender. For a dessert recipe from the chef, see his Caramelized Brioche with Glazed Pears and Beer Ice Cream recipe.","Total: 1 hr 40 min",,176,"2017-11-07 04:32:19","3Break the stems off of the artichokes and remove the hearts. Using a very sharp knife, peel the bottom of the artichokes around the stem and pull the large leaves away from the base of the artichoke. With the knife, remove the large leaves, slice the per"
177,22,"2017-11-07 04:32:19","Baeckeoffe (Chicken Casserole with Artichokes and Tomatoes)","This recipe is brought to you by our friends from Stella Artois. The hearty Alsatian casserole called Baeckeoffe (“bake oven”) is made a bit more elegant by Michelin three-star chef Antoine Westermann, who combines a whole chicken with Riesling, potatoes, artichokes, tomatoes, fragrant herbs like rosemary and thyme, and plenty of garlic. Preserved lemon blanched in syrup adds another elegant layer of aromatic flavor. As per tradition, the casserole dish is tightly sealed with a ring of dough, then simmered in the oven until juicy and tender. For a dessert recipe from the chef, see his Caramelized Brioche with Glazed Pears and Beer Ice Cream recipe.","Total: 1 hr 40 min",,177,"2017-11-07 04:32:19","4Peel the baby onions and potatoes. Remove the stems of the tomatoes and plunge the tomatoes into salted boiling water for 10 to 15 seconds, then remove, peel, and cut them into quarters, removing and discarding the seeds. Rinse the parsley, thyme, and ro"
178,22,"2017-11-07 04:32:19","Baeckeoffe (Chicken Casserole with Artichokes and Tomatoes)","This recipe is brought to you by our friends from Stella Artois. The hearty Alsatian casserole called Baeckeoffe (“bake oven”) is made a bit more elegant by Michelin three-star chef Antoine Westermann, who combines a whole chicken with Riesling, potatoes, artichokes, tomatoes, fragrant herbs like rosemary and thyme, and plenty of garlic. Preserved lemon blanched in syrup adds another elegant layer of aromatic flavor. As per tradition, the casserole dish is tightly sealed with a ring of dough, then simmered in the oven until juicy and tender. For a dessert recipe from the chef, see his Caramelized Brioche with Glazed Pears and Beer Ice Cream recipe.","Total: 1 hr 40 min",,178,"2017-11-07 04:32:19","5Rinse the preserved lemon quarter in cold water. Remove the white part, keeping only the peel, and cut into large squares. Bring the water and sugar to a boil, stirring until sugar is dissolved, to make a syrup. Place the squares of preserved lemon into "
179,22,"2017-11-07 04:32:19","Baeckeoffe (Chicken Casserole with Artichokes and Tomatoes)","This recipe is brought to you by our friends from Stella Artois. The hearty Alsatian casserole called Baeckeoffe (“bake oven”) is made a bit more elegant by Michelin three-star chef Antoine Westermann, who combines a whole chicken with Riesling, potatoes, artichokes, tomatoes, fragrant herbs like rosemary and thyme, and plenty of garlic. Preserved lemon blanched in syrup adds another elegant layer of aromatic flavor. As per tradition, the casserole dish is tightly sealed with a ring of dough, then simmered in the oven until juicy and tender. For a dessert recipe from the chef, see his Caramelized Brioche with Glazed Pears and Beer Ice Cream recipe.","Total: 1 hr 40 min",,179,"2017-11-07 04:32:19","6Heat 3 tablespoons of olive oil in a large frying pan. Saute the potatoes, onions, artichokes, and unpeeled garlic cloves for 4 to 5 minutes. Season to taste with salt and pepper."
180,22,"2017-11-07 04:32:19","Baeckeoffe (Chicken Casserole with Artichokes and Tomatoes)","This recipe is brought to you by our friends from Stella Artois. The hearty Alsatian casserole called Baeckeoffe (“bake oven”) is made a bit more elegant by Michelin three-star chef Antoine Westermann, who combines a whole chicken with Riesling, potatoes, artichokes, tomatoes, fragrant herbs like rosemary and thyme, and plenty of garlic. Preserved lemon blanched in syrup adds another elegant layer of aromatic flavor. As per tradition, the casserole dish is tightly sealed with a ring of dough, then simmered in the oven until juicy and tender. For a dessert recipe from the chef, see his Caramelized Brioche with Glazed Pears and Beer Ice Cream recipe.","Total: 1 hr 40 min",,180,"2017-11-07 04:32:19","7In a large oven-safe casserole dish with a lid, arrange the sauteed potatoes, onions, artichokes, and garlic, plus the tomato quarters, drained squares of preserved lemon, and aromatic herbs around the perimeter. Place the chicken in the middle, and pour"
181,22,"2017-11-07 04:32:19","Baeckeoffe (Chicken Casserole with Artichokes and Tomatoes)","This recipe is brought to you by our friends from Stella Artois. The hearty Alsatian casserole called Baeckeoffe (“bake oven”) is made a bit more elegant by Michelin three-star chef Antoine Westermann, who combines a whole chicken with Riesling, potatoes, artichokes, tomatoes, fragrant herbs like rosemary and thyme, and plenty of garlic. Preserved lemon blanched in syrup adds another elegant layer of aromatic flavor. As per tradition, the casserole dish is tightly sealed with a ring of dough, then simmered in the oven until juicy and tender. For a dessert recipe from the chef, see his Caramelized Brioche with Glazed Pears and Beer Ice Cream recipe.","Total: 1 hr 40 min",,181,"2017-11-07 04:32:19","8Roll the rested dough out into a long rope. Place the lid of the casserole over the dish and seal tightly by pressing the cord of dough around the seam, making sure it tightly joins the casserole dish and lid. Brush the egg yolk over the dough. Place the"
182,22,"2017-11-07 04:32:19","Baeckeoffe (Chicken Casserole with Artichokes and Tomatoes)","This recipe is brought to you by our friends from Stella Artois. The hearty Alsatian casserole called Baeckeoffe (“bake oven”) is made a bit more elegant by Michelin three-star chef Antoine Westermann, who combines a whole chicken with Riesling, potatoes, artichokes, tomatoes, fragrant herbs like rosemary and thyme, and plenty of garlic. Preserved lemon blanched in syrup adds another elegant layer of aromatic flavor. As per tradition, the casserole dish is tightly sealed with a ring of dough, then simmered in the oven until juicy and tender. For a dessert recipe from the chef, see his Caramelized Brioche with Glazed Pears and Beer Ice Cream recipe.","Total: 1 hr 40 min",,182,"2017-11-07 04:32:19","9Take the dish out of the oven and let it rest for 5 minutes, then remove the dough seal, open the lid, and serve."
183,23,"2017-11-07 04:32:30","Indian Queso with Jalapeño Chutney","You may not think Indian flavors and queso go together, but this dip from The Homesick Texan‘s new cookbook proves it’s a brilliant idea. Processed cheese really does melt perfectly, and combines seamlessly with the spices here: cumin (which regularly shows up in both Indian and Mexican cuisine), paprika, and cayenne. The spicy chutney is heavy on garlic, cilantro, and jalapeño, with a hint of ginger and unsweetened flaked coconut, plus lime juice for brightness. You could try dipping pappadams into this in place of tortilla chips. And why not try Chilled Chile con Queso with Avocado and Spinach Queso Blanco too?","Total: 15 min","QUESO!: Regional Recipes for the World's Favorite Chile-Cheese Dip by Lisa Fain",183,"2017-11-07 04:32:30","1Place the jalapeños, garlic, cilantro, olive oil, lime juice, coconut, cumin, salt, and ginger in a food processor or blender. Puree until smooth. Taste and adjust the seasonings, if you like."
184,23,"2017-11-07 04:32:30","Indian Queso with Jalapeño Chutney","You may not think Indian flavors and queso go together, but this dip from The Homesick Texan‘s new cookbook proves it’s a brilliant idea. Processed cheese really does melt perfectly, and combines seamlessly with the spices here: cumin (which regularly shows up in both Indian and Mexican cuisine), paprika, and cayenne. The spicy chutney is heavy on garlic, cilantro, and jalapeño, with a hint of ginger and unsweetened flaked coconut, plus lime juice for brightness. You could try dipping pappadams into this in place of tortilla chips. And why not try Chilled Chile con Queso with Avocado and Spinach Queso Blanco too?","Total: 15 min","QUESO!: Regional Recipes for the World's Favorite Chile-Cheese Dip by Lisa Fain",184,"2017-11-07 04:32:30","1In a medium saucepan, combine the cheese, milk, cumin, paprika, and cayenne. Cook over low heat, stirring, until the cheese has melted. Taste and adjust the seasonings, if you like."
185,23,"2017-11-07 04:32:30","Indian Queso with Jalapeño Chutney","You may not think Indian flavors and queso go together, but this dip from The Homesick Texan‘s new cookbook proves it’s a brilliant idea. Processed cheese really does melt perfectly, and combines seamlessly with the spices here: cumin (which regularly shows up in both Indian and Mexican cuisine), paprika, and cayenne. The spicy chutney is heavy on garlic, cilantro, and jalapeño, with a hint of ginger and unsweetened flaked coconut, plus lime juice for brightness. You could try dipping pappadams into this in place of tortilla chips. And why not try Chilled Chile con Queso with Avocado and Spinach Queso Blanco too?","Total: 15 min","QUESO!: Regional Recipes for the World's Favorite Chile-Cheese Dip by Lisa Fain",185,"2017-11-07 04:32:30","2Transfer the queso to a serving bowl, a small slow cooker, or a chafing dish over a flame. Top with the chutney and garnish with cilantro leaves. Serve warm with tortilla chips."
186,24,"2017-11-07 04:32:37","Chilled Chile con Queso with Avocado","Queso is usually warm and gooey, and it’s delicious that way, of course. But try the Homesick Texan’s novel spin on the dip, which mixes creamy cottage cheese with a punchy blend of jalapeños, onion, garlic, cilantro, vinegar, salt, and cumin for a little earthiness. Diced avocado underscores the cool creaminess of the dip, which is perfect for chips and raw veggies. Bonus points for being healthy and quick to throw together. Still prefer something melty? Try Spinach Queso Blanco or Indian Spiced Queso with Jalapeño Chutney.","Total: 10 min","QUESO!: Regional Recipes for the World's Favorite Chile-Cheese Dip by Lisa Fain",186,"2017-11-07 04:32:37","1Put the jalapeños, onion, garlic, cilantro, vinegar, salt, and cumin in a food processor and pulse until finely minced."
187,24,"2017-11-07 04:32:37","Chilled Chile con Queso with Avocado","Queso is usually warm and gooey, and it’s delicious that way, of course. But try the Homesick Texan’s novel spin on the dip, which mixes creamy cottage cheese with a punchy blend of jalapeños, onion, garlic, cilantro, vinegar, salt, and cumin for a little earthiness. Diced avocado underscores the cool creaminess of the dip, which is perfect for chips and raw veggies. Bonus points for being healthy and quick to throw together. Still prefer something melty? Try Spinach Queso Blanco or Indian Spiced Queso with Jalapeño Chutney.","Total: 10 min","QUESO!: Regional Recipes for the World's Favorite Chile-Cheese Dip by Lisa Fain",187,"2017-11-07 04:32:37","2Combine the jalapeño mixture with the cottage cheese and avocado. Taste and adjust the seasonings, if you like."
188,24,"2017-11-07 04:32:37","Chilled Chile con Queso with Avocado","Queso is usually warm and gooey, and it’s delicious that way, of course. But try the Homesick Texan’s novel spin on the dip, which mixes creamy cottage cheese with a punchy blend of jalapeños, onion, garlic, cilantro, vinegar, salt, and cumin for a little earthiness. Diced avocado underscores the cool creaminess of the dip, which is perfect for chips and raw veggies. Bonus points for being healthy and quick to throw together. Still prefer something melty? Try Spinach Queso Blanco or Indian Spiced Queso with Jalapeño Chutney.","Total: 10 min","QUESO!: Regional Recipes for the World's Favorite Chile-Cheese Dip by Lisa Fain",188,"2017-11-07 04:32:37","3Serve immediately with tortilla chips and crudités."
189,25,"2017-11-07 04:33:15","Spinach Queso Blanco","This Spinach Queso Blanco from The Homesick Texan’s new cookbook brings some green into the mix via baby spinach sautéed with garlic and roasted Anaheim chiles. Buy a chunk of white American cheese from your grocery store deli for the best flavor and meltable texture. Fresh pico de gallo brings a little juicy crunch to the warm, gooey queso, and avocado lends extra silkiness. Tortilla chips are mandatory for dipping. Try Chilled Chile Con Queso with Avocado and Indian Queso with Jalapeño Chutney too.","Total: 30 min","QUESO!: Regional Recipes for the World's Favorite Chile-Cheese Dip by Lisa Fain",189,"2017-11-07 04:33:15","1Mix together the tomatoes, jalapeños, onion, garlic, cilantro, salt, cumin, lime juice, and olive oil until well combined. Taste and adjust the seasonings, if you like. Cover and refrigerate for 30 minutes before serving."
190,25,"2017-11-07 04:33:15","Spinach Queso Blanco","This Spinach Queso Blanco from The Homesick Texan’s new cookbook brings some green into the mix via baby spinach sautéed with garlic and roasted Anaheim chiles. Buy a chunk of white American cheese from your grocery store deli for the best flavor and meltable texture. Fresh pico de gallo brings a little juicy crunch to the warm, gooey queso, and avocado lends extra silkiness. Tortilla chips are mandatory for dipping. Try Chilled Chile Con Queso with Avocado and Indian Queso with Jalapeño Chutney too.","Total: 30 min","QUESO!: Regional Recipes for the World's Favorite Chile-Cheese Dip by Lisa Fain",190,"2017-11-07 04:33:15","1In a medium saucepan, melt the butter over medium-low heat. Add the garlic and cook for 30 seconds. Add the spinach and cook, stirring occasionally, until wilted, about 5 minutes. Season with the salt and cayenne, then drain the spinach in a colander."
191,25,"2017-11-07 04:33:15","Spinach Queso Blanco","This Spinach Queso Blanco from The Homesick Texan’s new cookbook brings some green into the mix via baby spinach sautéed with garlic and roasted Anaheim chiles. Buy a chunk of white American cheese from your grocery store deli for the best flavor and meltable texture. Fresh pico de gallo brings a little juicy crunch to the warm, gooey queso, and avocado lends extra silkiness. Tortilla chips are mandatory for dipping. Try Chilled Chile Con Queso with Avocado and Indian Queso with Jalapeño Chutney too.","Total: 30 min","QUESO!: Regional Recipes for the World's Favorite Chile-Cheese Dip by Lisa Fain",191,"2017-11-07 04:33:15","2Rinse and wipe out the saucepan, then add the cornstarch, milk, and water and whisk until well combined. Bring to a simmer over medium-low heat, stirring constantly, and cook for a couple of minutes, until the mixture begins to thicken. Add the cheese, t"
192,25,"2017-11-07 04:33:15","Spinach Queso Blanco","This Spinach Queso Blanco from The Homesick Texan’s new cookbook brings some green into the mix via baby spinach sautéed with garlic and roasted Anaheim chiles. Buy a chunk of white American cheese from your grocery store deli for the best flavor and meltable texture. Fresh pico de gallo brings a little juicy crunch to the warm, gooey queso, and avocado lends extra silkiness. Tortilla chips are mandatory for dipping. Try Chilled Chile Con Queso with Avocado and Indian Queso with Jalapeño Chutney too.","Total: 30 min","QUESO!: Regional Recipes for the World's Favorite Chile-Cheese Dip by Lisa Fain",192,"2017-11-07 04:33:15","3Transfer the queso to a serving bowl, a small slow cooker, or a chafing dish over a flame. Top with the pico de gallo and sliced avocado. Serve warm with tortilla chips."
193,26,"2017-11-07 04:34:33","Middle Eastern Millionaire's Shortbread","Traditional millionaire’s shortbread features a rich biscuit base with soft, sweet caramel and milk chocolate layered on top, which can be a little cloying. This Middle Eastern variation from Sweet: Desserts from London’s Ottolenghi keeps the buttery shortbread layer but tops it with rich and roasty halva (a crumbly sesame-based confection) and a faintly bitter, slightly salty tahini caramel. For more brilliant desserts from Ottolenghi, try their Chocolate, Banana, and Pecan Cookies, and Flourless Coconut and Chocolate Cake. You can make this shortbread up to 4 days ahead of time and store it in airtight container, or even freeze it. Refrigerated in an airtight container, it keeps for up to a week, but should be removed 20 minutes before serving to take the chill off the bars. For more uncommonly delicious sesame-accented dessert options, try our Marzipan Caramel Apple with Sesame and Almond recipe, or our Toasted Sesame Seed and Honey Gelato recipe.","Total: 1 hr 5 min, plus 5 hours cooling time","Sweet: Desserts from London's Ottolenghi by Yotam Ottolenghi & Helen Goh",193,"2017-11-07 04:34:33","1Preheat the oven to 400°F. Line an 8-inch square pan with parchment paper, making sure that the paper rises up over the edges of the pan."
194,26,"2017-11-07 04:34:33","Middle Eastern Millionaire's Shortbread","Traditional millionaire’s shortbread features a rich biscuit base with soft, sweet caramel and milk chocolate layered on top, which can be a little cloying. This Middle Eastern variation from Sweet: Desserts from London’s Ottolenghi keeps the buttery shortbread layer but tops it with rich and roasty halva (a crumbly sesame-based confection) and a faintly bitter, slightly salty tahini caramel. For more brilliant desserts from Ottolenghi, try their Chocolate, Banana, and Pecan Cookies, and Flourless Coconut and Chocolate Cake. You can make this shortbread up to 4 days ahead of time and store it in airtight container, or even freeze it. Refrigerated in an airtight container, it keeps for up to a week, but should be removed 20 minutes before serving to take the chill off the bars. For more uncommonly delicious sesame-accented dessert options, try our Marzipan Caramel Apple with Sesame and Almond recipe, or our Toasted Sesame Seed and Honey Gelato recipe.","Total: 1 hr 5 min, plus 5 hours cooling time","Sweet: Desserts from London's Ottolenghi by Yotam Ottolenghi & Helen Goh",194,"2017-11-07 04:34:33","2Make the shortbread. Sift the confectioners’ sugar and cornstarch into the bowl of an electric mixer with the paddle attachment in place, then add the granulated sugar and mix on medium speed. With the machine still running, slowly pour in the melted but"
195,26,"2017-11-07 04:34:33","Middle Eastern Millionaire's Shortbread","Traditional millionaire’s shortbread features a rich biscuit base with soft, sweet caramel and milk chocolate layered on top, which can be a little cloying. This Middle Eastern variation from Sweet: Desserts from London’s Ottolenghi keeps the buttery shortbread layer but tops it with rich and roasty halva (a crumbly sesame-based confection) and a faintly bitter, slightly salty tahini caramel. For more brilliant desserts from Ottolenghi, try their Chocolate, Banana, and Pecan Cookies, and Flourless Coconut and Chocolate Cake. You can make this shortbread up to 4 days ahead of time and store it in airtight container, or even freeze it. Refrigerated in an airtight container, it keeps for up to a week, but should be removed 20 minutes before serving to take the chill off the bars. For more uncommonly delicious sesame-accented dessert options, try our Marzipan Caramel Apple with Sesame and Almond recipe, or our Toasted Sesame Seed and Honey Gelato recipe.","Total: 1 hr 5 min, plus 5 hours cooling time","Sweet: Desserts from London's Ottolenghi by Yotam Ottolenghi & Helen Goh",195,"2017-11-07 04:34:33","3Make the halva. Place the halva and tahini in a small bowl and mix with a wooden spoon to combine. Spread the mix over the cooled shortbread and use the back of a spoon to smooth it into an even layer."
196,26,"2017-11-07 04:34:33","Middle Eastern Millionaire's Shortbread","Traditional millionaire’s shortbread features a rich biscuit base with soft, sweet caramel and milk chocolate layered on top, which can be a little cloying. This Middle Eastern variation from Sweet: Desserts from London’s Ottolenghi keeps the buttery shortbread layer but tops it with rich and roasty halva (a crumbly sesame-based confection) and a faintly bitter, slightly salty tahini caramel. For more brilliant desserts from Ottolenghi, try their Chocolate, Banana, and Pecan Cookies, and Flourless Coconut and Chocolate Cake. You can make this shortbread up to 4 days ahead of time and store it in airtight container, or even freeze it. Refrigerated in an airtight container, it keeps for up to a week, but should be removed 20 minutes before serving to take the chill off the bars. For more uncommonly delicious sesame-accented dessert options, try our Marzipan Caramel Apple with Sesame and Almond recipe, or our Toasted Sesame Seed and Honey Gelato recipe.","Total: 1 hr 5 min, plus 5 hours cooling time","Sweet: Desserts from London's Ottolenghi by Yotam Ottolenghi & Helen Goh",196,"2017-11-07 04:34:33","4Make the tahini caramel. Combine the sugar and water in a small saucepan and place over medium-low heat. Stir occasionally, until the sugar has dissolved, then increase the heat to medium-high. Bring to a boil and cook—still at a boil—for about 12 minute"
197,26,"2017-11-07 04:34:33","Middle Eastern Millionaire's Shortbread","Traditional millionaire’s shortbread features a rich biscuit base with soft, sweet caramel and milk chocolate layered on top, which can be a little cloying. This Middle Eastern variation from Sweet: Desserts from London’s Ottolenghi keeps the buttery shortbread layer but tops it with rich and roasty halva (a crumbly sesame-based confection) and a faintly bitter, slightly salty tahini caramel. For more brilliant desserts from Ottolenghi, try their Chocolate, Banana, and Pecan Cookies, and Flourless Coconut and Chocolate Cake. You can make this shortbread up to 4 days ahead of time and store it in airtight container, or even freeze it. Refrigerated in an airtight container, it keeps for up to a week, but should be removed 20 minutes before serving to take the chill off the bars. For more uncommonly delicious sesame-accented dessert options, try our Marzipan Caramel Apple with Sesame and Almond recipe, or our Toasted Sesame Seed and Honey Gelato recipe.","Total: 1 hr 5 min, plus 5 hours cooling time","Sweet: Desserts from London's Ottolenghi by Yotam Ottolenghi & Helen Goh",197,"2017-11-07 04:34:33","5Place in the fridge for 4 hours until set, before cutting into bars, about 1 × 4 inches. Sprinkle a pinch of sea salt over the middle of each bar and serve."
198,27,"2017-11-07 04:34:35","Flourless Coconut and Chocolate Cake","This beautifully buttery and decadent cake from the cookbook Sweet: Desserts from London’s Ottolenghi is striking for its rich flavor and texture and shiny, syrupy dark chocolate glaze, but also because it happens to be gluten free. Finely shredded coconut and vanilla bean seeds perfume the rich almond meal cake, which is topped with a thin, glossy, and intense chocolate ganache that runs gorgeously down the golden sides. This tastes even better served at room temperature the day after baking, and will keep for up to 5 days in an airtight container, if it lasts that long. For more sweet treats from Ottolenghi, get their Middle Eastern Millionaire’s Shortbread recipe and their Chocolate, Banana, and Pecan Cookies recipe too. Looking for more gluten-free desserts? Try our Pavlova with Lemon Curd and Fresh Berries recipe, or our Gluten-Free Peanut Butter Chocolate Chunk Cookies recipe.","Total: 1 hr 20 min","Sweet: Desserts from London's Ottolenghi by Yotam Ottolenghi & Helen Goh",198,"2017-11-07 04:34:35","1Preheat the oven to 350°F. Grease the base and sides of a standard 8 1/2 × 4 1/2 inch loaf pan or a 9-inch round springform pan and line with parchment paper, then set aside."
199,27,"2017-11-07 04:34:35","Flourless Coconut and Chocolate Cake","This beautifully buttery and decadent cake from the cookbook Sweet: Desserts from London’s Ottolenghi is striking for its rich flavor and texture and shiny, syrupy dark chocolate glaze, but also because it happens to be gluten free. Finely shredded coconut and vanilla bean seeds perfume the rich almond meal cake, which is topped with a thin, glossy, and intense chocolate ganache that runs gorgeously down the golden sides. This tastes even better served at room temperature the day after baking, and will keep for up to 5 days in an airtight container, if it lasts that long. For more sweet treats from Ottolenghi, get their Middle Eastern Millionaire’s Shortbread recipe and their Chocolate, Banana, and Pecan Cookies recipe too. Looking for more gluten-free desserts? Try our Pavlova with Lemon Curd and Fresh Berries recipe, or our Gluten-Free Peanut Butter Chocolate Chunk Cookies recipe.","Total: 1 hr 20 min","Sweet: Desserts from London's Ottolenghi by Yotam Ottolenghi & Helen Goh",199,"2017-11-07 04:34:35","2Place the butter, sugar, coconut, vanilla seeds, and salt in an electric mixer with the paddle attachment in place. Beat on medium-high speed, until pale and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Turn the"
200,27,"2017-11-07 04:34:35","Flourless Coconut and Chocolate Cake","This beautifully buttery and decadent cake from the cookbook Sweet: Desserts from London’s Ottolenghi is striking for its rich flavor and texture and shiny, syrupy dark chocolate glaze, but also because it happens to be gluten free. Finely shredded coconut and vanilla bean seeds perfume the rich almond meal cake, which is topped with a thin, glossy, and intense chocolate ganache that runs gorgeously down the golden sides. This tastes even better served at room temperature the day after baking, and will keep for up to 5 days in an airtight container, if it lasts that long. For more sweet treats from Ottolenghi, get their Middle Eastern Millionaire’s Shortbread recipe and their Chocolate, Banana, and Pecan Cookies recipe too. Looking for more gluten-free desserts? Try our Pavlova with Lemon Curd and Fresh Berries recipe, or our Gluten-Free Peanut Butter Chocolate Chunk Cookies recipe.","Total: 1 hr 20 min","Sweet: Desserts from London's Ottolenghi by Yotam Ottolenghi & Helen Goh",200,"2017-11-07 04:34:35","3Scrape the mixture into the pan and bake for 40 minutes if using the loaf pan or 50 minutes if using the round pan, or until the cake is golden brown on top and a skewer inserted into the middle comes out clean. Remove the cake from the oven and set asid"
201,27,"2017-11-07 04:34:35","Flourless Coconut and Chocolate Cake","This beautifully buttery and decadent cake from the cookbook Sweet: Desserts from London’s Ottolenghi is striking for its rich flavor and texture and shiny, syrupy dark chocolate glaze, but also because it happens to be gluten free. Finely shredded coconut and vanilla bean seeds perfume the rich almond meal cake, which is topped with a thin, glossy, and intense chocolate ganache that runs gorgeously down the golden sides. This tastes even better served at room temperature the day after baking, and will keep for up to 5 days in an airtight container, if it lasts that long. For more sweet treats from Ottolenghi, get their Middle Eastern Millionaire’s Shortbread recipe and their Chocolate, Banana, and Pecan Cookies recipe too. Looking for more gluten-free desserts? Try our Pavlova with Lemon Curd and Fresh Berries recipe, or our Gluten-Free Peanut Butter Chocolate Chunk Cookies recipe.","Total: 1 hr 20 min","Sweet: Desserts from London's Ottolenghi by Yotam Ottolenghi & Helen Goh",201,"2017-11-07 04:34:35","1When you are ready to serve, place the chocolate in a medium bowl and set aside. Put the sugar and corn syrup in a small saucepan and place over medium-low heat. Stir to combine and, when the sugar has melted, increase the heat to medium and bring to a b"
202,27,"2017-11-07 04:34:35","Flourless Coconut and Chocolate Cake","This beautifully buttery and decadent cake from the cookbook Sweet: Desserts from London’s Ottolenghi is striking for its rich flavor and texture and shiny, syrupy dark chocolate glaze, but also because it happens to be gluten free. Finely shredded coconut and vanilla bean seeds perfume the rich almond meal cake, which is topped with a thin, glossy, and intense chocolate ganache that runs gorgeously down the golden sides. This tastes even better served at room temperature the day after baking, and will keep for up to 5 days in an airtight container, if it lasts that long. For more sweet treats from Ottolenghi, get their Middle Eastern Millionaire’s Shortbread recipe and their Chocolate, Banana, and Pecan Cookies recipe too. Looking for more gluten-free desserts? Try our Pavlova with Lemon Curd and Fresh Berries recipe, or our Gluten-Free Peanut Butter Chocolate Chunk Cookies recipe.","Total: 1 hr 20 min","Sweet: Desserts from London's Ottolenghi by Yotam Ottolenghi & Helen Goh",202,"2017-11-07 04:34:35","2Spread the ganache over the top of the cake, letting it run down the sides a little, and serve."
203,55,"2017-11-07 04:35:00","Chocolate, Banana, and Pecan Cookies","These crinkly, fudgy chocolate nut cookies come from Sweet: Desserts from London’s Ottolenghi. Mashed banana added to the dough not only adds a faintly tropical flavor, but helps keep the slightly underbaked cookies extra soft and moist, while a touch of cinnamon and chopped pecans add warm, nutty notes. These are rather fragile and don’t hold up much more than a day after baking, but they’re so delicious you’ll have no trouble eating the whole batch before then. Since this is a soft, sticky dough, it needs to be chilled twice, for 3 hours total; be sure to plan ahead to allow enough time. You can refrigerate the balls of prepared dough for up to 2 days, or even freeze them up to 3 months. If baking from frozen, add an extra minute of cooking time. For more compelling confections from Ottolenghi, get their Flourless Coconut and Chocolate Cake recipe and their Middle Eastern Millionaire’s Shortbread recipe. And for more fantastic chocolate-banana pairings, try our Roasted Banana-Nutella Quick Bread recipe, and our Banana Hot Chocolate recipe.","Total: 1 hr, plus 3 hours chilling time","Sweet: Desserts from London's Ottolenghi by Yotam Ottolenghi & Helen Goh",203,"2017-11-07 04:35:00","1Place the butter and granulated sugar in the bowl of an electric mixer with the paddle attachment in place. Beat on medium-high speed until light and fluffy, then gradually add the egg and continue to beat until incorporated. Sift the flour, baking powde"