Process all ingredients in blender until smooth and frothy. ...
Steep tea and lemon zest in boiling water for about 5 minutes.Stir in remaining ingredients, then strain into cups or mugs and serve hot. ...
Pour all the ingredients in a blender and pulse on high until the ice is completely crushed. ...
Whisk together lemon juice, vinegar and salt in a large bowl, then add oil in a slow stream, whisking until emulsified.Add watermelon, arugula, and pine nuts and toss to coat, then sprinkle with che ...
Make the basil cream:Combine cream, basil, and sugar in a double boiler and stir until sugar dissolves, about 4 minutes.Cover with plastic wrap, and refrigerate for at least 1 hour (or up to 2 hours ...
Preheat the oven to 350 degrees. Coat a 6-inch round cake pan (2 inches deep) with baking spray.Combine the flour, sugar, cocoa, baking powder, baking soda and salt in the bowl of an electric mixer. ...
For any of the flavors, boil the water in a large saucepan.When the water comes to a rapid boil, turn off the heat, put the tea bags into the water, and cover.After the tea has brewed about 1 hour, ...
In a large bowl, whisk together eggs, butter, vanilla and almond extract to combine.Add the sugar, mix well.Add the corn syrups and mix thoroughly.Using a rubber spatula, stir in pecans and chocolat ...
preheat oven to 350 degrees.Melt the chocolate and water over a double boiler (a little water in a pan with a bowl on top, not touching the water) on low heat.Beat the 4 egg whites until frothy; add ...