A list of all the recipes Cynthia Furey has tested.
We’ve clamored for dessert for breakfast many a time, but breakfast for dessert? With this inspired makeover, you betcha.
A sprightly seasonal classic, this variant on a Pimm’s Cup is a wham bam grand slam of booze, orange, lemon, cucumber, mint, and lemon-lime soda.
This loosely defined “lasagna” is an easy little cheat of a recipe that relies on frozen ravioli, jarred sauce, and shredded cheese. Shhhhhh.
These Southern-style biscuits are just the thing for almost any occasion. Go on, we dare you. Try to think of a time you wouldn’t want them. See what we mean?
A riff on that old standby of a bunch of radishes, a crock of butter, and a pinch of salt, this nifty little number comes together easily and impressively.
Airy and oh so rich, these stunning souffles take stiffly beaten eggs, Parmesan, and Gruyère to lofty new heights.
Gingerbread pancakes, a perfect holiday treat, are filled with warm spices, including ginger. Gingerbread pancakes are a unique weekend breakfast.
This Italian pear, basil, and Pecorino Toscano salad is a perfect fall dish. The sweet pears, pungent basil, and meaty Pecorino Toscano play well together.
This arugula pesto, a blend of arugula, pine nuts, and cheese, is great on pasta, fruit and pizza. If the arugula is too strong for the pesto, add spinach.
What makes this raspberry-cinnamon streusel tart special is utterly fresh raspberries and Sri Lankan cinnamon. Seek out the best raspberries you can find.
These herbed omelettes, flecked with chives and Parmesan cheese, are rolled around a ricotta filling and cut into pieces. The omelets can be made ahead.
This is a frozen apricot mousse made airy thanks to the folding in of whipped cream. When sliced it’s beautifully flecked with golden bits of apricot.
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