Ans Recipe Finder

2 cups (480 ml) strongly brewed coffee 2 tablespoons (30 ml) aged rum (see notes) 3/4 teaspoon almond extract, divided 4 large eggs 66 g granulated sugar (2 1/3 ounces; about 1/3 cup) 1/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume 454 g mascarpone cheese (16 ounces; about 2 cups), chilled (see notes)  156 g pistachio cream spread, such as Pistacchiosa (5 1/2 ounces; 1/2 cup) 1 teaspoon vanilla extract 200 g (7 ounces) ladyfinger biscotti,

2 tablespoons butter 1/2 pound mushrooms, thinly sliced 2/3 pound boneless, skinless chicken breasts, cut into 1/2-inch pieces 1 teaspoon kosher salt, divided 1/4 teaspoon freshly ground black pepper 5 1/2 cups canned low-sodium chicken broth or homemade stock, plus more if needed 1 tablespoon vegetable oil 1/2 cup chopped onion 1 1/2 cups arborio rice 1/2 cup dry white wine 1/2 cup grated Parmesan cheese, plus more for serving 2 tablespoons chopped fresh parsley Gather the i

1 ½ cups superfine sugar, divided 2 tablespoons water 4 large eggs 1 ½ cups whole milk 1 ½ cups heavy cream 1 ½ cups amaretti cookies (such as Asturi) (about 2 3/4 ounces), crumbled, plus more whole cookies for garnish ¾ cup unsweetened cocoa (about 2 1/2 ounces) ¼ teaspoon fine sea salt Hot water, as needed Preheat oven to 350°F. Stir together 1/2 cup sugar and 2 tablespoons water in a small saucepan over medium. Cook, stirring occasionally, until sugar is dissolved, 2 to 3

Mascarpone - 2 tbsp. Heavy Cream - 1/4 cup Coffee Ice Cream - 3 scoops Espresso Cofee - 3 tbsp. Cocoa - 3/4 tsp Ladyfingers - 3, crumbled Pirouline Wafer cookie - 1 Stir Mascarpone in a medium bowl until smooth, about 30 sec. Gradually add Heavy cream, whisking constantly, until soft peaks form, 2 to 3 min. Place one scoop ice cream in a pint glass. Pour 1 tbsp. cooled Espresso over ice cream, and top with about 2 heaping tbsp. Mascarpone cream. Dust with 1/4 tsp Cocoa. Spri

Basic Pizza Sauce Muir Glen Organic Tomato Sauce - 1 (15-ounce) can Olive Oil - 2 tbsp. Garlic - 2 cloves, grated Oregano - 1 1/2 tsp, chopped Salt & Pepper Stir together all ingredients in a bowl. Use immediately, or cover and refrigerate up to 2 days. Classic Cheese Pizza Pizza Dough - 1 ba ll All-purpose flour, for dusting Semolina flour, for dusting Basic Pizza Sauce - 1/4 cup Mozzarellla - 3 oz, shredded Fresh Basil or Oregano leaves, for garnish Let chilled covered Doug