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Marinate chicken thighs in leftover pickle brine for enormous flavor and juice, then coat them in buttermilk dredge and finish in the oven.
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This stuffed pork chop recipe is filled with a pumpernickel-apple stuffing and served with a cider–apple brandy sauce.
cooking.nytimes.com
This vegan take on quiche is from the chef Lindsay S Nixon's cookbook “Everyday Happy Herbivore: Over 175 Quick-and-Easy Fat-Free and Low-Fat Vegan Recipes." Ms Nixon said, “I developed this recipe to save a bunch of greens that were languishing in my fridge
cooking.nytimes.com
Some of the best wine on the planet comes from Oregon, and with this recipe Jenn Louis, the chef behind Lincoln Restaurant and Sunshine Tavern in Portland, has found a way to weave it into the Thanksgiving feast: as a boon companion to cranberries “Many deep red wines, or port, can overwhelm the punchy berry,” said Ms Louis
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This mild salsa is made with fresh tomatoes, garlic, bell pepper, and serrano and jalapeno chile peppers, and can be made more spicy by using more serrano peppers.
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Fried shrimp and cardamom-chile sauce with herbed crema are sensational on flatbread.
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A beloved memory from long-gone dim sum restaurants in Hawaii, these cookies contain no almonds, but have the taste of almonds in a fat, round little cookie with a traditional red dot in the middle.
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This long forgotten Prohibition-era cocktail is named for the 1922 movie starring Rudolph Valentino. It is the movie which, on his death bed, he stated he'd like to be his legacy. Try this drink straight up, and toast one of the most revered actors of silent film.
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This Mojito margarita recipe joins two cocktails into one drink with mint, tequila, lime juice, falernum, and sparkling water.
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Ruby red grapefruit juice shaken with vodka and triple sec is a refreshing martini for cocktail hour.
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Wine=the ultimate way to warm up.