Search Results (374 found)
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Inspired by the soda fountains of her mother's Brooklyn childhood, Gina Chersevani created this delicious egg cream soda, which starts with her own homemade chocolate syrup spiced with cardamom, black peppercorns, and cinnamon.
cooking.nytimes.com
Peeling fava beans is a fiddly task that includes removing the beans from their pods, blanching them and then peeling off the skins But for a light dish of pasta, peas, cracked black pepper and cheese, it’s well worth the effort Favas can be found in farmers markets in the spring and summer
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This decadent spread is perfect on toast, scones, muffins, or tea cakes. Try it on toasted pumpkin bread or pumpkin-millet muffins.
cooking.nytimes.com
This recipe calls for heating the liqueur to hasten the maceration time, and further impregnate the cherries with booze.
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Creamy chocolate custard and buttery brioche taste luscious in this stackable bread pudding from superstar chef Nancy Silverton.
cooking.nytimes.com
The Thai-style version of duck à l'orange here requires only a little more work It does not take much time to begin with, but if it makes life easier, prepare the curry base in advance, then cook the duck breasts when guests arrive Reheat the curry sauce, carve the meat and combine
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Get Cajun Rice Salad with Shrimp and Okra Recipe from Food Network
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So easy! These ingredients are probably in your kitchen right now!
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Get Smoked Pork Chops With Corn and Okra Recipe from Food Network
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Heat these easy-to-find ingredients for an aromatic addition to Indian dishes.
cooking.nytimes.com
This recipe is by Celia Barbour and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Want to add a new twist to an Old Fashioned, Manhattan, or other cocktail? Tired of using Angostura in every cocktail you make? Interested in getting a new...