Chewy, dense, chocolaty. Today is my little sister's 20th birthday and the birthday girl requested brownies. I am a big believer in that the best things are the most simple. I wanted to make the most classic brownie. For that i turned to the Fine Cooking recipe and as is usually the case with Fine Cooking recipes, it did not disappoint. My only modification to the original recipe is the addition of a handful of dried cherries. Take care not to over bake these and they will be perfect!
Recipe
Рецепт по русски
Recipe
Рецепт по русски
I am always surprised to hear that people don't like brussel sprouts? How can you not like cabbage but in such a small package? I have always loved brussel sprouts but then I did grow up eating a lot of cabbage. Of course, that was plain and simple white cabbage in soups, stews, pies and stuffed. So now that I have access to the bountiful world of cabbage which includes brussel sprouts, savoy, red cabbage, etc, I take full advantage of it. This is one of my favorite ways to make brussel sprouts. The sweetness of the apple and the mild sharpness of the onion goes beautifully with the slight bite of the cabbage.
Рецепт по-русски
( Recipe )
Рецепт по-русски
( Recipe )
It took me several years to decide to finally tackle these cookies and now I regret that I did not make them sooner. They keep wonderfully in an airtight container and are even better the next day or the next... There recipe is from the December 2005 issue of Gourmet - http://www.epicurious.com/recipes/food/p
When I was growing up, carrots that were not raw were evil. This was because the only other type of carrot we saw were the ones that were boiled for hours in a pot of chicken or beef stock. Those carrots were mushy and had completely lost all their wonderful, sweet carrot flavor. As I started cooking, I quickly learned that not all cooked carrots are created equal. Roasted carrots are wonderfully sweet and have a great texture. I even gained an appreciation for tzimmes - a traditional Jewish dish of carrots roasted with honey. This soup is what a cooked carrot is supposed to taste like, to me - it is smooth, sweet, a little spicy from the ginger, a little sour from the apples and just wonderfully tasty. I recommend using a slightly sour apple for this recipe, as it complements the sweetness of the carrots quite well.
Рецепт по-русски здесь
( Recipe )
Рецепт по-русски здесь
( Recipe )
A quick and classic lunch. I like to make mine with a combination of mayo, sour cream and mustard and some pickles.
This lasagna, surprisingly, beat all my expectations for a vegetarian lasagna. The zucchini and the riccota give it a very light, airy texture.
( Recipe )
( Recipe )
This is a very simple, yet satisfying soup. It's creamy taste and consistency makes it suitable even for the youngest members your family. It is best to make this taste with slender, young zucchini, as they will give it the most beautiful color and taste. Larger zucchini will make the soup too watery and will not give it much flavor. You should save those for zucchini bread.
Рецепт по-русски - здесь.
( Рецепт )
Рецепт по-русски - здесь.
( Рецепт )
The most wonderful time of the year is upon us. No, no, I don't simply mean summer, I am talking about the ever-fleeting strawberry season. As those wonderful crimson berries ripen, I am always tempted to make a warm crumble to go alongside some ice cream that is ever so necessary in the hazy days of summer.
Although I give exact proportions in this recipe, please use it only as a guide, as I rarely measure to the letter when making a crumble, especially when it comes to the sugar. The amount of sugar really depends on the sweetness of your fruit. As blueberry season comes along, I highly recommend mixing the rhubarb with blueberries, as the two make a surprisingly good combination.
The Russian version lives here
( crumble it! )
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