D'autres idées de Dalma
NYT Cooking: Full of nubby oats and plenty of sweet raisins, these lightly spiced cookies are pleasingly chewy in the center and crisp around the edges, with a hint of butterscotch from the dark brown sugar. They keep really well, so you can make them up to a week in advance and store them in an airtight container at room temperature. They’re also great for mailing when a pac...

NYT Cooking: Full of nubby oats and plenty of sweet raisins, these lightly spiced cookies are pleasingly chewy in the center and crisp around the edges, with a hint of butterscotch from the dark brown sugar. They keep really well, so you can make them up to a week in advance and store them in an airtight container at room temperature. They’re also great for mailing when a pac...

25 Garden Bed Borders, Edging Ideas for Vegetable and Flower Beds. This concrete block idea is neat - especially if you paint the blocks pretty colors

25 Garden Bed Borders, Edging Ideas for Vegetable and Flower Beds. This concrete block idea is neat - especially if you paint the blocks pretty colors

Everyday Brownies recipe from Nigella Lawson via Food Network

Everyday Brownies recipe from Nigella Lawson via Food Network

One Pot Cheeseburger Casserole - This cheesy goodness comes together so easily in one skillet. Even the pasta gets cooked right in the pan!

One Pot Cheeseburger Casserole - This cheesy goodness comes together so easily in one skillet. Even the pasta gets cooked right in the pan!

NYT Cooking: In France, meatballs are called boulettes, and by far the favorite versions are the spice-scented North African type. Most of the neighborhood Tunisian and Moroccan restaurants in Paris offer them, served as an appetizer or a side, or in a fragrant main-course tagine with couscous. <br/><br/>This recipe is an amalgam of several that I found on my bookshelf, among them one ...

NYT Cooking: In France, meatballs are called boulettes, and by far the favorite versions are the spice-scented North African type. Most of the neighborhood Tunisian and Moroccan restaurants in Paris offer them, served as an appetizer or a side, or in a fragrant main-course tagine with couscous. <br/><br/>This recipe is an amalgam of several that I found on my bookshelf, among them one ...

NYT Cooking: Here is one of the most popular recipes The Times has ever published, courtesy of Jim Lahey, owner of Sullivan Street Bakery. It requires no kneading. It uses no special ingredients, equipment or techniques. And it takes very little effort — only time. You will need 24 hours to create the bread, but much of this is unattended waiting, a slow fermentation of the dough...

NYT Cooking: Here is one of the most popular recipes The Times has ever published, courtesy of Jim Lahey, owner of Sullivan Street Bakery. It requires no kneading. It uses no special ingredients, equipment or techniques. And it takes very little effort — only time. You will need 24 hours to create the bread, but much of this is unattended waiting, a slow fermentation of the dough...

How To Make Halfway Cookie Bars — Cooking Lessons from The Kitchn

How To Make Halfway Cookie Bars — Cooking Lessons from The Kitchn

Recipe: Honeyed Eggplant and Polenta Cake with Orange Mascarpone Frosting — Recipes from The Kitchn

Recipe: Honeyed Eggplant and Polenta Cake with Orange Mascarpone Frosting — Recipes from The Kitchn

Smitten Kitchen's Mushroom Bourguignon

Smitten Kitchen's Mushroom Bourguignon

Salmon Rillettes With Chives and Shallots Recipe | Serious Eats

Salmon Rillettes With Chives and Shallots Recipe | Serious Eats