MANHATTAN ESPRESSO SODA RECIPES
CLASSIC COCKTAIL RECIPES | BBC GOOD FOOD
Master these easy classic cocktail recipes, from an elegant martini to a retro tequila sunrise. Perfect for sipping at home.
Provided by Good Food team
Number Of Ingredients 1
COCKTAIL RECIPES | BBC GOOD FOOD
Serve these fan-favourite cocktails at your next party. See our best ever classic cocktails, including cosmopolitans, old fashioneds, mojitos and martinis.
Provided by Good Food team
Categories drinks
Number Of Ingredients 1
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The recipe for these superb biscotti came to The Times in 2009 from Union Square Cafe, the Manhattan restaurant. Wrap a few of these up as a parting gift for dinner guests, or eat a few and stash the rest in the freezer for a treat any time.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 30 minutes
Cuisine italian
Calories 67 per serving
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 30 minutes
Cuisine italian
Calories 67 per serving
- Preheat oven to 325 degrees. Using a sharp serrated knife, cut logs into 1/4-inch to 1/2-inch slices. Place each slice with a cut side down on a baking sheet lined with parchment paper or nonstick liner. Bake until firm, crisp and slightly dry, about 15 minutes. Store in an airtight container at room temperature for up to three days, or freeze for up to three months.
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UNION SQUARE CAFE’S CHOCOLATE BISCOTTI RECIPE - NYT COOKING
The recipe for these superb biscotti came to The Times in 2009 from Union Square Cafe, the Manhattan restaurant. Wrap a few of these up as a parting gift for dinner guests, or eat a few and stash the rest in the freezer for a treat any time.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 30 minutes
Cuisine italian
Calories 67 per serving
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 30 minutes
Cuisine italian
Calories 67 per serving
- Preheat oven to 325 degrees. Using a sharp serrated knife, cut logs into 1/4-inch to 1/2-inch slices. Place each slice with a cut side down on a baking sheet lined with parchment paper or nonstick liner. Bake until firm, crisp and slightly dry, about 15 minutes. Store in an airtight container at room temperature for up to three days, or freeze for up to three months.
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