Search Results (14,534 found)
cooking.nytimes.com
The ingredient that makes this marinade both spicy and sweet is adobo sauce from canned chiles in adobo, a useful sauce that I had not thought to use in marinades until I was introduced to the idea by the cookbook author and television host Pati Jinich The sauce has enough heat, so I don’t use the canned chipotles, though you could add one if you wanted I hold back a couple of tablespoons of the marinade and use it to finish the vegetables and deglaze the pan.
The ingredient that makes this marinade both spicy and sweet is adobo sauce from canned chiles in adobo, a useful sauce that I had not thought to use in marinades until I was introduced to the idea by the cookbook author and television host Pati Jinich The sauce has enough heat, so I don’t use the canned chipotles, though you could add one if you wanted I hold back a couple of tablespoons of the marinade and use it to finish the vegetables and deglaze the pan.
www.allrecipes.com
This luscious apple pie stands tall among its competitors. A mixture of potato starch, sugar, cinnamon, and freshly ground nutmeg seasons the apples and keeps their juices stabilized.
This luscious apple pie stands tall among its competitors. A mixture of potato starch, sugar, cinnamon, and freshly ground nutmeg seasons the apples and keeps their juices stabilized.
www.foodnetwork.com
Get Spring Linguine Recipe from Food Network
Get Spring Linguine Recipe from Food Network
Ingredients:
linguine, water, bacon, olive oil, scallions, asparagus, lemon juice, cheese, black olives
www.simplyrecipes.com
Shrimp baked in a sauce of chopped tomatillos, Cotija cheese, jalapeños, onions and garlic, tossed with cilantro and lime juice.
Shrimp baked in a sauce of chopped tomatillos, Cotija cheese, jalapeños, onions and garlic, tossed with cilantro and lime juice.
Ingredients:
olive oil, onion, jalapeno chiles, garlic, tomatillos, clam juice, shrimp, cotija, cilantro
www.chowhound.com
A citrus-infused drink.
A citrus-infused drink.
www.allrecipes.com
After making this relish, you will never eat the canned stuff again.
After making this relish, you will never eat the canned stuff again.
www.foodnetwork.com
Get Pork Medallions with Beans and Rice and Mushy Peas Recipe from Food Network
Get Pork Medallions with Beans and Rice and Mushy Peas Recipe from Food Network
Ingredients:
medallions, juice, cilantro, olive oil, onion, green pepper, cloves, cumin, black beans, red wine vinegar, bay leaves, peas, sour cream, brown rice
www.allrecipes.com
Graham cracker crusts are filled with a margarine, egg and confectioners' sugar mixture, then topped with bananas, pineapple, whipped topping, cherries and pecans.
Graham cracker crusts are filled with a margarine, egg and confectioners' sugar mixture, then topped with bananas, pineapple, whipped topping, cherries and pecans.
Ingredients:
margarine, eggs, confectioners sugar, graham cracker, bananas, pineapple, cherries, pecans
www.delish.com
This hummus uses pickle brine in the most genius way.
This hummus uses pickle brine in the most genius way.
www.delish.com
Cranberries may call the holidays to mind, but this combination tastes great any time of year. You can serve the chutney warm or at room temperature.
Cranberries may call the holidays to mind, but this combination tastes great any time of year. You can serve the chutney warm or at room temperature.
Ingredients:
chicken, orange, olive oil, apple, raisins, apple juice, cider vinegar, ginger, orange juice
cooking.nytimes.com
Hibiscus started showing up in New York City cocktails around 2010, jazzing up drinks with its fuchsia hue and tropical perfume This one, adapted from the bar at Hecho en Dumbo in the East Village, takes advantage of jarred hibiscus syrup and top-shelf silver tequila to create a kind of Jamaican-Mexican melange The wild hibiscus blossom specified at the end of the recipe
Hibiscus started showing up in New York City cocktails around 2010, jazzing up drinks with its fuchsia hue and tropical perfume This one, adapted from the bar at Hecho en Dumbo in the East Village, takes advantage of jarred hibiscus syrup and top-shelf silver tequila to create a kind of Jamaican-Mexican melange The wild hibiscus blossom specified at the end of the recipe
Ingredients:
hibiscus, lime juice
cooking.nytimes.com
This recipe is by William Norwich and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by William Norwich and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.