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cooking.nytimes.com
As my friend Karen always says, “You know it’s going to be a good party if the host is deep-frying something when you arrive.” If you agree, consider serving these crisp-edged, golden grits cakes topped with bourbon mayonnaise and country ham at your next holiday shindig These golden cubes, from the chef Kyle Knall at Maysville restaurant, can be prepared ahead of time, except for the frying part, which should be done within 20 minutes of serving Southern country ham is worth seeking out, but if you can’t find it and didn’t have time to mail-order it ahead, you can substitute a good Serrano ham or prosciutto
www.allrecipes.com
Marinated, grilled chicken with rosemary is served on slices of grilled rustic bread with baby greens and fresh mozzarella cheese.
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Cranberries, raspberries, and cherry juice make a pretty red sorbet with a sprightly flavor.
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An aromatic simmer of garlic, tomatoes and parsley in olive oil and butter forms the base for this sensationally easy pasta dish. Add canned clams at the last minute and toss with freshly boiled linguine pasta.
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Snow peas are lightly seasoned with Italian seasoning and a splash of lemon juice to highlight their natural sweetness.
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A variation of the Sidecar.
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Get Plum Sake Recipe from Food Network
cooking.nytimes.com
A slab pie is nothing more than a regular pie writ large Baked in a 9-x-13-inch pan, this pie feeds 24 but is easier to make (and to carry) than 3 separate pies The filling was inspired by an e-mail from Pete Wells, our restaurant critic, who mused about his ideal Thanksgiving dessert; the brown sugar, ginger and rum give it a complex and more autumnal flavor than most apple pies
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Get Creamy Jalapeno Popper Macaroni and Cheese Recipe from Food Network
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Get Olive Oil Sorbetto with Berries and Balsamic Recipe from Food Network
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Cherry tomatoes are stuffed with a creamy blend of shrimp, horseradish, and cream cheese.
www.delish.com
Recipe for Crabmeat Shooters Quintana, as seen in the December 2006 issue of 'O, The Oprah Magazine.'