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cooking.nytimes.com
Seasoning pork chops with a paste of fresh ginger, chile, cumin and tamarind gives the brawny meat a deeply spicy, sour flavor that gets more intense the longer it marinates Then the excess marinade is mixed into the drippings to make a heady sauce If you can’t find tamarind concentrate (also sometimes called tamarind extract), lime juice will supply the sour notes, though without the same fruity complexity.
cooking.nytimes.com
A classic brioche should be tender, eggy and contain croissant levels of rich, delicious butter Sure, it requires a stand mixer (incorporating the butter by hand wouldn't be possible by most bakers' standards) and 24 hours, but the results are bakery-worthy It can be made in one day, but an overnight stay in the refrigerator will not only give the dough a deeper flavor, but it will also firm up the butter, making the dough easier to shape and handle when it comes time to bake.
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Knoephla soup is a German potato soup with homemade dumplings that will keep you warm and full during the cold winter months.
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Get Maple-Walnut Cheesecake Recipe from Food Network
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Sorghum, also called "milo," is a gluten-free flour that produces better baked goods than other wheat-alternative flours.
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This tropical sunshine smoothie is loaded with banana, pineapple, and coconut water for a refreshing way to start the day.
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Step-by-step detailed instructions and photos on roasting a goose.
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These powdered sugar coated cookies are absolutely packed with ground hazelnuts, and make a wonderful accompaniment at tea time!
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Get Basil Infused Fettuccine with Bok Choy and Crab Meat Sauce Recipe from Food Network
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A Christmas panettone bread recipe with plumped golden raisins and candied orange zest.
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Creamy mascarpone and fresh zucchini on a thin, crispy crust makes a delicious dinner pizza.
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Chicken with Creamy Cassis Sauce! Chicken breasts lightly sautéed and served with a sauce made with cream, white wine, and creme de cassis, a liqueur made from blackcurrants.