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Showing 166 - 180 of 605

Quick-Marinated Shrimp Kebabs

Recipe courtesy of Legal Sea Foods Restaurant & Oyster Bar

Quick Cake Mix

Recipe courtesy of Jean Anderson

Kringle is a favorite bread to serve at Christmas, Easter, anniversary celebrations or any special occasion in Denmark. The bread was developed in the 1800s when Danish bakers went on strike to receive wages rather than just their customary room and board. Bakery owners rebelled and brought in bakers from Austria instead. The Austrian bakers had a unique method of folding light yeast dough with layers of butter to produce a flaky crust. When the strike was finally settled, the Danish bakers were so impressed with the Viennese bread they adopted the technique themselves. Many Danes settled in Wisconsin in the late 1800s and brought with them their craft of making Kringle and other Danish pastries. Originally Kringle was made into a pretzel shape, but customers complained that there wasn't enough filling in the overlapping areas of dough. The current shape was developed in Wisconsin and spread back to Denmark. Note: Don't throw out the egg whites -- all will be used before you finish. Kringle dough is mixed -- not kneaded -- so a bread machine is not recommended. The dough must be made a day ahead and refrigerated overnight. The almond filling is the most traditional, but fruit and nut fillings are gaining popularity.

Kringle

Recipe courtesy of Betsy Oppenneer

Kirsten's Fried Pork Chops with Country Gravy

Recipe courtesy of Bruce Aidells

Asian Pear Salad with Tamari Pecans and Maytag Blue Cheese

Recipe courtesy of Michel Nischan

unknown

Yucatan Beef Taquitos with Red Rice

Recipe courtesy of ARAMARK

The foregoing is excerpted from Union Square Cafe Cookbook by Danny Meyer and Michael Romano. All rights reserved. No part of this book may be used or reproduced without written permission from HarperCollins Publishers, 10 East 53rd Street, New York, NY 10022

Yellowfin Tuna Burgers with Ginger-Mustard Glaze

Recipe courtesy of Sara's Secrets

Almond Polenta Crumb Cookies

Recipe courtesy of Joanne Weir

Avocado stuffed with Pickled Salt Fish: Bohl-Jol

Recipe courtesy of Paul Norville

Avocado and Orange Salad with Honey and Ginger Dressing

Recipe courtesy of Gordon Hamersley

Aloo Gobi (Punjabi-style Cauliflower and Potatoes with Ginger)

Recipe courtesy of Madhur Jaffrey

Asparagus and Pistachio Salad

Recipe courtesy of Dan Barber

Annatto Oil

Recipe courtesy of Norman Van Aken

unknown

Antipasti Platter

Recipe courtesy of Food Network Kitchen

Sloppy Joe Sandwich

Recipe courtesy of Crosby Elementary School Students

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