cake of three milks
see pastel de tres leches
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
A nutritionist takes a look at the newest alternative milk beverages.
If you’ve scanned the milk container at breakfast time, you’ll notice lots of terms on the carton. Ever wondered why milk is “homogenized” and “pasteurized” and why the heck is vitamin D added? We’ll iron out these terms and explain why they’re on your milk container.
We stopped by Milk Bar's test kitchen location in Brooklyn to see how the masterpiece comes together.
Don’t like milk? Not a problem. There are many milk alternatives available these days -- perfect for the lactose intolerant or folks looking to change it up.
We're talking about cows' milk, that is. Many folks view milk as wholesome and healthy. Others, meanwhile, warn us away and say it's full of hormones or might make you phlegmy. So what’s the deal with milk: does it do your body good or not?
Use ginger's signature spiciness to enhance everything from classic holiday crinkle cookies to tangy carrot switchel.
Food Network Magazine's new hummus recipes take the flavors of your favorite guilty pleasure foods and turn them into healthy, high-protein dips.
Basil pesto is great on almost anything but why stop at this green herb? Make pesto out of cilantro, sage or parsley to serve with fish, chicken, pork or beef.
Amazing texture, flavor and creaminess, plus it's dairy free. Get to know this treasure that comes in a can: coconut milk.