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I found that the best way to make these so they cook through without burning is to make small latkes, using about 2 tablespoons of the mixture for each one You can also finish them in the oven
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Get Smoked Salmon Timbale with Ginger, Cucumber, Creme Fraiche and Watercress Oil Recipe from Food Network
cooking.nytimes.com
Teriyaki is derived from the Japanese root words teri, to shine, and yaki, to broil or grill That’s the way traditional teriyaki looks: shiny and incised with grill marks In Japan, teriyaki is a mix of soy sauce, sake and the rice wine mirin, which imparts a subtle sweetness
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A saucy Asian-inspired ground turkey mixture is gathered up in lettuce leaves to make these easy wraps.
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Get Cross Cultural Bulgur Wheat Recipe from Food Network
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This classic Ethiopian spice blend with lots of heat and even more spices--like cumin, coriander, cardamom and more--makes an amazing addition to soups and stews.
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Take this tasty trail mix to-go but beware, with something so yummy you will have to share!
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For your next Irish brunch, make this 'French' toast Irish-style with a bit of whiskey and some Irish cream liqueur.
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Pizzelle, classic Italian holiday cookies, are kicked up a notch with the addition of cocoa and coffee liqueur for a mocha-flavored treat.
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Give your traditional cosmopolitan cocktail a festive holiday twist with the addition of cranberries.
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You don't have to make a Williamsburg orange cake to enjoy this creamy and buttery Williamsburg frosting made with orange liqueur.
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Get Artichoke Manhattan Recipe from Food Network