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This simple mix is drunk in Normandy, where Calvados is made, and at the San Francisco restaurants run by Thad Vogler, a Calvados advocate He likes to enjoy it the way he was introduced to it That is, simply—just two ounces of brandy and twice as much tonic, perfectly chilled and served without ice or garnish
Ingredients: calvados, tonic water
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If you like the flavor of chickpea flour (besan) in sweets, you will love this halwa. Your kids may gobble it up even before it has a chance to cool down.
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White rice is fried with eggs, bacon, soy sauce, green peas and green onions.
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A move from Chicago to the Missouri Ozarks meant I could no longer find one of my favorite foods in a local restaurant. I had to learn to make it. Here's my...
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Brown sugar and lemon-baked pear halves filled with a brandied nut stuffing and topped with liqueur-scented whipped cream. Pretty enough, light enough, and easy enough for any occasion.
cooking.nytimes.com
This is a big, simple soup made with winter vegetables – all diced small and thrown into a big pot with water and simmered for an hour It’s garnished with the Provençal version of pesto, which does not contain any pine nuts It makes a hearty meal
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White rice is cooked with a spinach paste and Indian seasoning blend in this quick and easy palak rice, also known as spinach rice, recipe.
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Farinata is a simple, comforting flatbread made of garbanzo bean flour batter baked in a hot oven and served in wedges.
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Catfish is baked in a tahini and lemon juice sauce in this simple dinner option.
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A delicious coconut cake made from a cake mix with coconut cream cheese frosting and garnished with toasted coconut.
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Chef John's take on the classic Persian savory stew features duck, pomegranate, and walnuts.
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This is my great-great grandmother's Solvak Easter bread recipe. From Mrs. Anna Haschak. Appeared in the Sacred Heart Byzantine Catholic Church Cookbook in Livonia...