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These are a wonderful chewy spice cookie. They are drop cookies that keep very well. I make them at the beginning of the holiday season and they keep all the way to New Year's!
cooking.nytimes.com
This recipe is by Jill Santopietro and takes 50 minutes, 1-2 days' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This Chinese-inspired salad has complex flavors and is quite refreshing At the market, choose eggplants that are firm and shiny; they will taste sweeter and have fewer seeds Make it several hours ahead or up to a day in advance
www.delish.com
Serve this festive, sweet-tart cocktail at your next holiday party.
www.simplyrecipes.com
Curried turkey salad with apple, raisins or dried cranberries, green onions, celery, cilantro, honey, ground ginger, curry, mayo and yogurt.
cooking.nytimes.com
In Korean cuisine, kimchi is not only a condiment or pickle; it is also used as an ingredient in many cooked dishes Kimchi soup, called Jjigae, is a satisfying example The fermented kimchi vegetables quickly provide deep flavor to the broth, so the soup can be produced in little more than half an hour
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The basic mixtures of spices essential to Indian cookery are called masala, from an Arabic word meaning seasonings.
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Timothy O'Toole's bar in Chicago, IL, a place with an undying loyalty to the Bears, features this big Irish whiskey-infused drink flavored with ginger ale and lime.
Ingredients: ice, irish whiskey, ginger ale, lime
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Simmer a pork shoulder roast in a slow cooker for 10 hours with a ginger-spiked sauce for tender and tasty shredded Hawaiian-style pork.
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Try this spicy, fruity cocktail.
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A sauce made with brown sugar, soy sauce, ginger, garlic, and honey is baked onto chicken wings for a sweet and sticky meal sure to please everyone.
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Pumpkin puree is blended with white and brown sugars, milk, cream, and pinches of cinnamon, nutmeg, ginger, and cloves. Altogether, they make a rich and sensational pumpkin pie filling that bakes up perfectly for the holidays.