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Best Bite Ever Recipes - Yahoo Recipe Search
YummlyI followed the exact recipe and it yielded crispy outside, chewy inside and melt-in-your-mouth chocolatey bite. I might try to reduce the white and brown sugars altogetherYummlyGreat recipe, taste wonderful and ever bite has a well seasoned taste. i save the skin and use it for homemade crock pot dog food!Taste of HomeMost of my family members don't eat meat, so I've made these appetizers for special occasions ever since a friend shared the recipe with me. The moist bites and tangy sauce are always well received. —Bonnie Young, Desert Hot Springs, CaliforniaFood52I present to you this prize of my recipe collection with what can only be described as…guilt. My mother recently asked what I’d be posting in the lead-up to Thanksgiving. I knew she had pie on her mind, because that is the topic of the hour at any given time in our house, starting at the outset of November. You’ll find her at the kitchen counter making lists for Thanksgiving, and most of that list will be dedicated to her pies. We factor nearly a pie per person at our Thanksgiving table, and we’ll have much pie leftover, which is exactly the point. I’m finally coming to understand that Thanksgiving dinner is more about leftovers than it is about Thanksgiving dinner. Leftover pie for breakfast (and lunch and dinner, too) the day after Thanksgiving is a sacred ritual at our house. Bathrobe, cup of coffee, piece of pie. Conversation will be about which pie was best. My mom loves to tell the story of how at breakfast, her own mother, Alice, would push a piece of pie across the table to my father, whom she adored, and say: "A little piece of pie won’t hurt anything." Now. Chocolate-caramel pecan tart is better than good. It is amazing. Everyone who I have ever watched take a first bite gasps and talks with their mouth full to say, "Oh!," "Oh my GOSH!," and closes their eyes to take in the luscious flavor of caramel, salty toasted pecans, and chocolate. A pecan tart is not, however, pie. It is a tart. There is a difference. According to my mama, it's a big difference whose gap is so wide it cannot be crossed. Why not a pie?, was my mom’s question when she heard the word “tart.” You’ve never done a pie for them, actually, she said. What in the….She was right; I scoured my back-posts and see that no, at that point I had not posted about pie. I do love to bake pie, I promise you that, and have been making them with my mom’s spectacularly good crust for a lot of years. I like her flaky pie crust far better than any tart crust I’ve ever eaten. Pie is one of my mother’s great legacies of the kitchen, a love passed from her own mother to her, precious like the diamond lavalier necklace worn around Grandma’s tiny neck on her wedding day and now resting in Mom’s velvet-lined jewelry box for similar special occasions. How could I not post about pie, especially at Thanksgiving? Forgiveness was found, though, when I told her which tart we’d be making. She knows how good it is, and remembers that we often had this tart at one of our favorite Chicago restaurants, Mon Ami Gabi, over the years when she and my dad would visit my sister and me, and then on her own in the many years since he died. I loved the tart so much that I published my first piece of “food writing” for it when I wrote years ago to Bon Appetit magazine’s R.S.V.P. department and asked if they could get the recipe. They did, and they published it. I’ve adapted the recipe to work with ease in the home kitchen, and use my own tried-and-true push-in (no rolling pin required!) tart crust recipe that includes almond meal for a flavor boost. The tart is perfect for a labor-intensive meal because it can be made a day ahead. The thing made me a kind of a dining rock star back at Mon Ami Gabi, where one of my dinner companions, my dear friend Ed, once told the waiter just who he was waiting on. I blushed, but only for a moment, because then the chef came out and told me the Bon Appétit column was taped to the wall in their kitchen, and here you go, a slice of tart on the house. I admit that happened more than once because from then on they knew who I was when I came a-eating dinner there. Usually I took my tart to go, though, to eat for breakfast the next morning.Food52What can I say guys? I think this is the best recipe I’ll ever create. Maybe I’ve peaked. I’m so giddy and elated over this new fifteen minute creation. It is a minimal ingredient recipe and each ingredient is supremely important. I start off this recipe as if I were going to make a Cacio e Pepe, so lots of fresh cracked pepper, olive oil, and butter (I recommend using a plant based butter or a French salted butter.) Tomatoes reduce into a bubbling gravy bath of black garlic, tarragon, and cracked pepper. Black garlic is an aged and caramelized form of garlic that lends a molasses like umami to this dish. The heirloom tomatoes are juicy, flavorful, and convivial and while you don’t need to use heirloom tomatoes, go for a variety that is truly ripe and perhaps local. This ensures that you will get the most flavor out of your tomatoes. Tarragon adds a licorice bite and harmonizes with the black garlic beautifully. These elements are simply meant to be. Now, you may think, why are you using black garlic in this family recipe? It’s a specialty ingredient and it can be a bit pricey. I remain conscious of costs as we are very much on a budget. This is why I don’t make cashew creams and sauces. I don’t find that sustainable for our family at this time. However, we eat a load of beans and lentils. We don’t buy meat or fish. So there is wiggle room. Therefore, we can enjoy this as a special recipe and this is something I’ll definitely cook up for friends. In the end, it’s a convenient and quick recipe. With candles, ambiance, and wine, you may just feel like you’re at a restaurant.Food and WineThis recipe takes our Best-Ever Turkey Gravy and adapts it specifically for a gravy fountain, creating cascading streams of savory gravy that pair perfectly with skewered roasted vegetables, stuffing bites, French-dip-style turkey sliders, and mashed potato croquettes. We've included mini-recipes for all of those hors d'oeuvres (made with Thanksgiving leftovers) in this recipe, plus three different flavor variations on the gravy itself. The gravy recipe yields enough to fill a chocolate fountain that calls for 4 pounds of melted chocolate. If you have a fountain that calls for 2 pounds or less, either divide this recipe in half or add half to the machine, and use the remaining gravy to refill as needed. While it's perfectly safe to run the gravy fountain for a few hours, the gravy temperature does hover around 105-110°F; a little cooler than what is considered to be food-safety temperature, so keep it flowing for under 2 hours. Add the fountain to your Thanksgiving menu for maximum joy.Taste of HomeEach bite of this traditional loaf is dotted with raisins. My family considers this my "best ever" bread recipe. I hope you agree.AllrecipesThis recipe is the best Mac & Cheese you'll ever have. It is literally one of 3 meals everyone in my family will eat. The smoked gouda gives this dish its smoky rich flavor. It's a gourmet grown-up version of the kiddie classic. Take any leftovers and cut into bite-sized squares, bread, and deep fry for a yummy snack.Food NetworkNotes about the recipe: The first dish I ever made by myself (I think it was from a Kraft booklet my mother had lying around) was, oddly enough, a cheese souffle. I didn't know that souffles were hard to make — and it wasn't. Cheese souffles are simple because of the cheese, which lends body and structure. It was from that recipe that I picked up the trick of adding mustard to melted cheese; you don't taste the mustard, but the cheese tastes more cheesy. A gougere is an irresistible bite-size cheese souffle, best served right out of the oven. Any tasty Swiss-style cheese will do here; fol epi is a young version. You can tell how old a Swiss cheese is by the size of the holes; they get larger as the cheese ages.
