More ideas from rika
We melt for this DIY holiday project by @Iheartnaptime ! She made this cheeky and 100% food safe holiday mug using Painted By Me! See how you can create your own DIY Christmas or holiday mug on iLoveToCreate’s blog or at iheartnaptime.com!

We melt for this DIY holiday project by ! She made this cheeky and food safe holiday mug using Painted By Me! See how you can create your own DIY Christmas or holiday mug on iLoveT(Diy Ideas For Men)

NYT Cooking: In this recipe, which Pierre Franey brought to The Times in 1992 in one of his 60-Minute Gourmet columns, two tablespoons of lemon rind are added to a simple sauce of lemon juice, thyme, garlic and shallots. It is, at once, lively and elegant. To round it out, it needs a sturdy accompaniment. Mr. Franey suggested <a href="http://cooking.nytimes.com/recipes/4118-mashed-potatoes-with-garlic-and-basil">mashed potatoes with garlic and basil</a>, with just a little olive oil swirled…

NYT Cooking: In this recipe, which Pierre Franey brought to The Times in 1992 in one of his Gourmet columns, two teaspoons of lemon zest are added to a simple sauce of…

NYT Cooking: This beautiful, tender, citrus-scented loaf cake filled with bits of candied orange peel is everything you want with your afternoon tea. The key is finding the right marmalade

Orange Marmalade Cake NYT Cooking: This beautiful, tender, citrus-scented loaf cake filled with bits of candied orange peel is everything you want with your afternoon tea. The key is finding the right marmalade

NYT Cooking: Simon Hopkinson is a first-rate pleaser, a chef who was never after recognition but one who wanted to produce terrific food his customers would love. He’s best known as the founding chef of Bibendum, the London restaurant started by Terence Conran in 1987 and recognized as one of the restaurants that marked the end of that city’s postwar cooking slump.<br/><br/>His perfect (and not difficult) sticky toffee pudding is a dessert that according to Hopkinson first appeared on menus…

NYT Cooking: Simon Hopkinson is a first-rate, a chef who was never after recognition but one who wanted to produce terrific food his customers would love.

NYT Cooking: Here is a punch to mix with the more flavorful American gins, from a recipe provided to The Times by the drinks historian David Wondrich. His cocktails are light and summery, and a refreshing change from the usual gin and tonic. This recipe makes 20 servings.

Victorian Gin Punch for a crowd. grand Marnier, lemon, gin, and seltzer

NYT Cooking: Simon Hopkinson is a first-rate pleaser, a chef who was never after recognition but one who wanted to produce terrific food his customers would love. He’s best known as the founding chef of Bibendum, the London restaurant started by Terence Conran in 1987 and recognized as one of the restaurants that marked the end of that city’s postwar cooking slump.<br/><br/>His perfect (and not difficult) sticky toffee pudding is a dessert that according to Hopkinson first appeared on menus…

NYT Cooking: Simon Hopkinson is a first-rate, a chef who was never after recognition but one who wanted to produce terrific food his customers would love.

NYT Cooking: Most pavlovas are white and fluffy nests filled with whipped cream and fruit. This is a dark and fudgy reinterpretation, with cocoa powder in the meringue and bittersweet chocolate in the mousse on top. What was once billowing and light becomes rich and intense. Because the cocoa powder has a small amount of fat in it, the meringue here will not hold its shape as well as a regular pavlova. So there’s no need to pipe out any fancy designs, which will melt in the oven. Instead…

NYT Cooking: Most pavlovas are white and fluffy nests filled with whipped cream and fruit. This is a dark and fudgy reinterpretation, with cocoa powder in the meringue and bittersweet chocolate in the mousse on top.