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Food52The Last Ward cocktail recipe comes from Phil Ward, one New York’s great bartenders, who decided to smooth out the sharp edges of a Last Word, holding mystery.TastyThese amazing homemade brownies boast the same chewiness as boxed ones but deliver an extra punch of intense chocolatey goodness. Because these brownies are made with both melted high-quality chocolate and cocoa powder, they have a well-rounded chocolate taste with an extra depth of flavor that makes them irresistible. Remember to remove the brownies from the oven when a toothpick inserted into the center comes out with moist, fudgy crumbs; any longer, the brownies will turn out dry. For the final touch, sprinkle with sea salt for that irresistible sweet-savory contrast. After cooling, slice into squares for a treat bound to vanish in no time!Food52This recipe was inspired by my final project in culinary school, placing saffron in dessert and letting it shine by sweet deliverance. We made ice cream sandwiches and put saffron in the cookie; I fell in love with the way the threads ran like ribbons through the dessert, making it a beautiful last dance. This semifreddo is the definition of decadence, made with Italian sweet vermouth and accompanied by a lush cherry-cardamom syrup and finished with a salty-sweet crunch. My favorite part about making this is you can make the semifreddo (the diligent part), and simply finish the other two components while the custard freezes. I prefer to serve mine scooped straight from the bowl for a rustic presentation. A bonus to this recipe is you can use the leftover egg whites for macaroons or for making an omelet for lunch.Food.comThe Frangelica Liquer has a distinct flavor that adds a rich taste to the chicken. I have experimented with this recipe for some time and this final version is one of my husbands all time favorites.Food NetworkWe created this classic lasagna with a homemade beef ragu. Simmered gently on the stovetop, the sauce develops a meaty richness while letting the brightness of the tomatoes shine through. The ricotta filling is mixed with nutty Parmesan to add flavor and to temper the sharpness of the garlic. We worked hard to get the right balance of ricotta and tomato sauce in the layers of this traditional lasagna, since each element has its own voice. Our recipe uses less mozzarella than many other versions – we prefer the creaminess of ricotta over the stringiness of melted mozzarella. Look for shorter lasagna noodles at the store – you won't need to cut them when assembling the final dish.Food.comLove dim sum, dumplings of all types and momo is excellent. Found the recipes at recipecottage after watching restaurant makeover and Chef Lynn's reaction to it. I actually use bison because of its leanness since i cannot find yak. Simple flavors but that is why it is important to use enough ginger and garlic. Test the momo by dropping a mini pea size ball into the oil and correct seasonings if needed. I like a strong ginger flavor. Will post ingredients for Sherpa Momo and Nepalese under directions as well, same dough and methods as the Tibetan. Go crazy and use vegetarian or whatever you like, but I think the first one is the best to try and get the authentic Tibetan taste to build on. If you want a dipping sauce with them, this seems like a good one: Recipe #245575 final serving amounts are guesstimates, depends on the size you make them.Food.comThis recipe was modified from the Nov 2005 Cooking Light, so they get all the credit in the world. It was one of the first recipes that I've made where the final product looked EXACTLY like the picture in the magazine. Very good recipe. My version tasted similar to crescent rolls, but much better and homemade!Food.comRemember the best dairy bar footer/coney you ever had as a kid? This sauce is right in there, folks. The recipe is the final result of five years of frequent experimentation, blending the ingredients of many different family and commercial recipes, as well as adding my own recipe ideas. You can freeze what you don't use right away.AllrecipesThis is a recipe from the American Women's Association in Kenya from the late 70's. It has been 'the' chocolate cake in my family since our Kenya days. This recipe has survived for one reason...the final product is delicious.Order The Final Recipe nearby
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