cooking.nytimes.com
Grand Marnier Soufflé Recipe
This version of the classic French dessert is an adaptation of one attributed to Jean-Jacques Rachou, a former owner and chef of La Côte Basque, a restaurant The Times once called "the high-society temple of classic French cuisine." These acclaimed soufflés were a specialty at the restaurant, which closed its doors in 2004, after 45 years of serving guests like Jacqueline Kennedy Onassis, Babe Paley and Frank Sinatra Done right, they are airy, perfectly textured and deftly sweetened The key is the density of the egg whites; they must be whipped until the peaks are firm but not too full of air.
soft butter, sugar, eggs, orange, grand marnier
www.chowhound.com
Alice's Banana Bread Recipe cheffing it at home
My name is not Alice-but Alice gave me this recipe-so I owe her credit.
I could never duplicate a moist, tender Banana bread until this year and the recipe is...
eggs, bananas, sugar, soft butter, vanilla, vanilla bean, flour, pecans, baking soda, salt
cooking.nytimes.com
Kubaneh (Yemeni Pull-Apart Rolls) Recipe
The Jewish-Yemeni bread kubaneh was traditionally cooked in the residual heat of the hearth on Friday night, low and slow, ready to be eaten on Shabbat morning At his restaurant, Nur, the chef Meir Adoni adapted a recipe that requires less than 30 minutes You'll need a stand mixer to aggressively knead the basic yeasted dough, but afterward the fun of this bread is shaping it by hand, one bun at a time
soft butter, water, instant yeast, flour, sugar, salt, eggs, nigella seeds, tomato, olive oil