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This recipe, from the chef Nick Anderer of Marta in Manhattan, pairs simply seasoned arctic char fillets (feel free to use salmon instead) with a bright, delicious crema with lemon and spicy horseradish Make sure your grill grates are both clean and very hot before you put down the fish; that will help keep your fish from sticking You'll also want a large grill spatula for flipping (not tongs) to get under the fish and help you carefully flip the fillets and keep them intact.
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These traditional, raisin-studded, Swedish saffron buns are frequently baked around Christmas time. They are a very tasty and lovely tradition!
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This is a hit at parties and it's so easy to prepare. The lovely fresh chopped chives add color and delicious flavor. You can add crushed garlic or finely chopped onion to it as well if you like!
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Mix cream of chicken soup, green chilies, chicken, taco seasoning, and cheese together for this hearty and cheesy Mexican-style casserole.
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Get Grilled Shrimp Dogs with Grilled Vegetable Relish Recipe from Food Network
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These "BLT" hot dogs are topped with crispy bacon, fresh tomatoes, and crunchy lettuce dressed with a creamy caraway-pickle mayonnaise.
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Beer floats are the next best drink you've never had. Play around with Chef John's two winning combos: stout with coffee ice cream and raspberry sour with vanilla.
cooking.nytimes.com
Jeffrey Morgenthaler, the bar manager of Pépé Le Moko and Clyde Common in Portland, Ore., enjoyed amaretto sours as a young man As a bartender, he embarked on a project to make a better version of this often-mocked drink, which was typically composed of just amaretto and sour mix He boosted the alcoholic strength by mixing in nearly a full ounce of overproof bourbon, replaced the sour mix with real lemon juice and added an egg white — a common ingredient in many sour recipes from the past
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A traditional sour gets a fresh twist with marmalade and lemon basil.
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Get Sour Cherry Manhattan Recipe from Food Network