Mary Milionis

Mary Milionis

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319 followers
What fascinates me most is art and music in every form! I also love reading, cooking and the great outdoors!
Mary Milionis
More ideas from Mary
Vegan Dark Chocolate Coconut Tart  | After you take one bite of this deeply decadent “clean eating” dessert, you might not believe that it’s raw, vegan, gluten-free and paleo… but low and behold, you don’t need excessive sugar or other processed ingredients to make something magical. This show-stopping dark chocolate tart offers an incredibly rich chocolate flavor and silky pudding-like texture—but it’s so easy to whip up, even the most inexperienced baker/dessert-maker will look like a…

This show-stopping dark chocolate tart offers an incredibly rich chocolate flavor and silky pudding-like texture—but it’s so easy to whip up, even the

Here's a delicious healthy(ish) banana cake made topped with luscious cream cheese frosting. #bananacake #healthycake #creamcheesefrosting #cakerecipe #bananarecipe

Here's a delicious healthy(ish) banana cake made topped with luscious cream cheese frosting. #bananacake #healthycake #creamcheesefrosting #cakerecipe #bananarecipe

NYT Cooking: This delicious, dill-infused dish is inspired by a northern Greek recipe from Diane Kochilas’s wonderful new cookbook, “The Country Cooking of Greece.” The traditional way to wilt spinach in that part of Greece is to salt it lightly, put it in a colander and knead it against the sides of the colander for about 10 minutes. I find blanching or steaming the spinach more efficient, and a better met...

NYT Cooking: This delicious, dill-infused dish is inspired by a northern Greek recipe from Diane Kochilas’s wonderful new cookbook, “The Country Cooking of Greece.” The traditional way to wilt spinach in that part of Greece is to salt it lightly, put it in a colander and knead it against the sides of the colander for about 10 minutes. I find blanching or steaming the spinach more efficient, and a better met...

NYT Cooking: This simple, not-too-sweet tart is reminiscent of a cheesecake but with a higher crust-to-filling ratio. If you’ve got excellent, ripe fruit, feel free to lay it on top — berries, figs, poached rhubarb or pears, pineapple, plums — anything sweet and juicy will contrast nicely with the milky ricotta filling. Or just drizzle the tart with good flavorful honey and serve it plain. It’s an elegant w...

NYT Cooking: This simple, not-too-sweet tart is reminiscent of a cheesecake but with a higher crust-to-filling ratio. If you’ve got excellent, ripe fruit, feel free to lay it on top — berries, figs, poached rhubarb or pears, pineapple, plums — anything sweet and juicy will contrast nicely with the milky ricotta filling. Or just drizzle the tart with good flavorful honey and serve it plain. It’s an elegant w...

20170111-radicchio-risotto-vicky-wasik-collage-2.jpg

20170111-radicchio-risotto-vicky-wasik-collage-2.jpg

Beer-Battered Cod with Tartar Sauce | Beer-battered cod has a crackling crisp coating with moist, flaky fish inside. It’s perfect with the lemony homemade tartar sauce.

Beer-battered cod has a crackling crisp coating with moist, flaky fish inside. It’s perfect with the lemony homemade tartar sauce.

Pi Day: Creamy Chocolate Coconut Pie | We're celebrating Pi Day with a very easy, very rational 5-ingredient pie.

Pi Day: Creamy Chocolate Coconut Pie | We're celebrating Pi Day with a very easy, very rational 5-ingredient pie.

This is a light lemony flourless cake that will be perfect on a beautiful summer/spring afternoon (although it’s winter in Australia now)...

Lemon, Ricotta and Almond Flourless Cake ~ This is a light lemony flourless cake that will be perfect on a beautiful summer/spring afternoon (although it’s winter in Australia now).

Creamy Tomato and Mushroom Farrotto | Farrotto is risotto’s whole-grain, cooler older cousin. Farrotto uses chewy farro instead of rice, but still mimics risotto's cooking technique and borrows its luxurious texture for a true one-pot wonder. Here, we perk up out-of-season tomatoes by blistering them on a screaming hot cooking surface to concentrate their flavor. Shiitake mushrooms add umami-rich depth and meaty texture to this vegetarian main. This recipe can easily be made vegan by…

Creamy Tomato and Mushroom Farrotto Farrotto is risotto’s whole-grain, cooler older cousin. Farrotto uses chewy farro instead of rice, but still mimics risotto's cooking technique and borrows its luxurious texture for a true one-pot wonder.