Recipe box | Frolic1 | Copy Me That

Don’t forget to taste the salad after chilling. Cold blunts flavor, so even if the salt level tasted fine before refrigerating, after chilling, the salad may require more seasoning.

177milkstreet.com

Frolic1

Best Chicken Saltimbocca

177milkstreet.com

Frolic1

Best Spaghetti with Prosciutto, Parmesan and Peas

Don’t worry about thawing the peas. They will “cook“ quickly when tossed with the hot pasta, retaining their bright green color and fresh flavor. Also, be sure to remove the pot from the burner before adding the egg-cheese mixture. Residual heat will gently cook the yolks, ensuring they don’t curdle but instead create a richness that coats the pasta.

177milkstreet.com

Frolic1

Chef John's Drunken Noodles

allrecipes.com

Frolic1

Key Lime Pie Cheesecake Bars

eatingwell.com

Frolic1

Strawberry Upside-Down Cake

bhg.com

Frolic1

Chopped Salad with Chickpeas, Feta and Avocado

cooking.nytimes.com

Frolic1

Atlantic Beach Pie

southernliving.com

Frolic1

Chez Panisse's Blueberry Cobbler

cooking.nytimes.com

Frolic1

Rigatoni with White Bolognese

cooking.nytimes.com

Frolic1

Blueberry, Almond and Lemon Cake

From NY Times reader: This is amazing but the recipe is not correct. I have the book and the measurements are different. 190 grams/2 cups Almond Meal 45 grams/ 1/4 cup plus 1 Tablespoon all purpose flour 1/4 cup lemon juice I didn’t cover it for baking, hope this helps.

cooking.nytimes.com

Frolic1

Bourbon Glazed Salmon Bites

blackstoneproducts.com

Frolic1

Salisbury Steak

culinaryhill.com

Frolic1

Chile Crisp Chicken Cutlets

cooking.nytimes.com

Frolic1

Potato Frittata

eatingwell.com

Frolic1

Gluten-Free Focaccia with Rosemary and Onion

bonappetit.com

Frolic1

Rigatoni Amatriciana

foodandwine.com

Frolic1

Irish Cream Coffee Cake

cooking.nytimes.com

Frolic1

Roasted Cauliflower and Garlic Soup

You could roast sliced onions or leeks instead of the garlic; stir in Cheddar, Gruyère or Parmesan; or top with fried sage or capers.

cooking.nytimes.com

Frolic1

Vanilla Crème Brûlée

I've made this recipe a lot of times and it is fantastic. However, I cook it at 200 degrees for about an hour and ten minutes. The texture comes out creamier.

cooking.nytimes.com

Frolic1

Best Chicken Soup with Ricotta Dumplings

177milkstreet.com

Frolic1

Best Turkish Red Lentil Soup with Aleppo Pepper Oil

177milkstreet.com

Frolic1

Best Chicken and Tortilla Soup

177milkstreet.com

Frolic1

Orzotto Alla Carbonara

cooking.nytimes.com

Frolic1

French Onion Soup

Simplify by making overnight caramelized onions. Fill slow cooker with 4-5 lbs sliced onions, pour 1/3 cup olive over the onions & mix well. Cover with lid and cook on HIGH for 7-9 hours. Also, cut the bread into crouton sized pieces and then brown them in butter in a large skillet on the stove and use them in place of the toasted bread. It makes the soup easier to eat--no cutting through hard French bread crusts with a spoon.

cooking.nytimes.com

Frolic1

Gluten-Free Banana Bread Cookies {Dairy-Free Option}

mamaknowsglutenfree.com

Frolic1

Rhode Island Clam Chowder

After steaming clams, reduce the strained broth over medium heat until you have the amount required for the soup -- it will help concentrate the flavors.

cooking.nytimes.com

Frolic1

Crisp Gnocchi with Brussels Sprouts and Brown Butter

Reviewers say to roast the Brussels and use balsamic instead of honey.

cooking.nytimes.com

Frolic1

Spiced Irish Oatmeal with Cream and Crunchy Sugar

cooking.nytimes.com

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