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cooking.nytimes.com
This recipe is by Jill Santopietro and takes 50 minutes, 1-2 days' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Orange marmalade–glazed baby carrots with a hint of cumin and mustard.
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BOP also known as 'balls of power' are energy bites filled with oats, cocoa nibs, flaxseed, and coconut to help you power through the day when you need an on-the-go snack.
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Get Killer Baja Chili Rellenos Mariscos (Roasted Poblano Chiles Stuffed with Seafood and Rice) Recipe from Food Network
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Chef John's recipe for garlic fennel flank steak with oranges draws inspiration from Italian, Spanish, and Chinese cuisines.
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Cranberries, flax meal, and cinnamon give this beer bread a new heartier twist that is even more delicious served with cream cheese.
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Ruby-red grapefruit juice and bright red Campari give this bubbly cocktail a pretty, pink hue.
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Bright, fresh sweet potato soup flavored with ginger and star anise.
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Traditional chai tea recipe, prepared with full-bodied black tea, star anise, cloves, allspice, cinnamon, white peppercorns, cardamom, whole milk and sugar.
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Easy and hearty chicken stew recipe with loads of red onions and tomatoes! Seasoned with Dijon mustard.
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Smoking the birds quickly over anise-scented tea makes them wonderfully fragrant. If you prefer to cook one chicken instead of two, smoke it in a wok or a pot rather than a roasting pan.
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Get Cafe Roma Martini Recipe from Food Network