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cooking.nytimes.com
Here is a recipe for homemade quinine syrup, which will take the staid gin and tonic up a few notches The syrup is made from cinchona, the bark of a shrub originally from Peru but now cultivated in various tropical climes worldwide, from which is extracted the alkaloid quinine, the original anti-malarial medication It is available at a well-stocked herb store or, as always, online.
www.allrecipes.com
Chicken drumettes in a homemade teriyaki sauce are a great party food to serve alongside steamed white rice.
www.allrecipes.com
This recipe is a complement to any brunch or dinner. The name says it all--this dish is super cheesy and a little hot.
www.allrecipes.com
This simple gourmet appetizer combines artichoke, garlic, and lemon to create a savory spread perfectly suited for crispy baguette slices.
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The bread machine does it all after you measure in routine bread ingredients and a cup of cottage cheese. You can cut fat and calories in this hearty loaf by using nonfat cottage cheese if you prefer.
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Potatoes, carrots, onion, and gravy complement this magnificent pot roast.
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Shoyu Chicken is Hawaii's answer to teriyaki chicken. Chicken thigh meat is marinated in a sweet, spicy soy sauce marinade, then grilled and served with rice.
www.chowhound.com
I used to mess around with making scratch caesar dressing all the time but then I found a super quick version that really tastes good. If anyone is interested...
cooking.nytimes.com
I modeled this salad after one of my own great secret weaknesses: iceberg lettuce with blue cheese dressing The big difference here, of course, is that endive has much more flavor than iceberg, which has more texture than flavor The bitter edge of the endive is soothed by the sharp blue cheese dressing, and the combination is set off by the small apple dice that garnishes the wedges.
www.delish.com
Chicken breasts simmer in the oven in a creamy broccoli cheese sauce, creating a perfect combination to serve over egg noodles.
www.delish.com
Bake and cool your Parmesan spiral appetizers one day before serving. Store them at room temperature.