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Asparagus Salad with Gruyère and Herbs

Close Menu IconRecipesHealthyishBasicallyRestaurantsHighly RecommendPodcastVideosShopSubscribe to our newsletterPrivacy and user agreementServingsIngredientsRaw asparagus, shaved lengthwise with a peelerOlive oilFresh lemon juiceLeaves of tender herbs (such as mint, basil, cilantro, and dill)Gruyère, shavedKosher salt and freshly ground black pepperRecipe PreparationToss asparagus with oil, lemon juice, and herbs in a medium bowl.
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Pumpkin Turtle Cheesecake Cups

Portable and bite-sized pumpkin turtle cheesecake cups with Cinnamon Toast Crunch™ cereal used as the crust.MORE+LESS-1 1/2cups Cinnamon Toast Crunch™ cereal4tablespoons unsalted butter, melted16oz cream cheese, at room temperature2tablespoon all-purpose flour1teaspoon vanilla extract1/4teaspoon pumpkin pie spice1cup praline pecans, chopped1 1/2cups caramel sauce (store bought is fine)Hide Images1Using a food processor, grind down cereal until it is crumb like and has no large chunks.
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Small pork

Preparation of pork bone soup: Wash the pork bone. Peel the onion, peel the carrot, peel the seeds and the pepper. Wash all these vegetables and boil in a liter of water with pork bone, peppercorns, bay leaf and a little salt. Take the foam that forms from the bone and let it continue to boil until all the water is gone.
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Fusilli and Chickpea Salad recipe

RecipesDish typeSaladBean salad Chickpea saladThis recipe comes from my Italian grandmother. It& 39;s best if you chill it overnight.53 people made thisIngredientsServes: 6 1 (500g) pack fusilli pasta2 tablespoons extra virgin olive oil75g (3 oz) oil-cured olives, pitted and choppedhandful minced fresh oreganohandful chopped fresh parsley1 bunch spring onions, chopped1 (400g) tin chickpeas, drained4 tablespoons red wine vinegar50g (2 oz) grated Parmesan cheesesalt and freshly ground black pepper to tasteMethodPrep:15min ›Cook:35min ›Ready in:50minBring a large pot of salted water to a boil, add pasta and cook until al dente.
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Corn with Nutella (Finetti)

Put all the ingredients in a bowl and knead with milk until you get a suitable dough (not very hard). Divide the dough in half, put 3 tablespoons of cocoa in half. Leave to rise for 1 hour. From each dough is made a roll that we cut into 6-8 pieces (I cut it into 6). We spread the pieces thus cut with the rolling pin.
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