Search Results (1,400 found)
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I wanted to create a vegetarian chili that is deeply flavored with real chiles, and spicy enough to make smoke come out of your ears. I think I’ve finally cracked...
I wanted to create a vegetarian chili that is deeply flavored with real chiles, and spicy enough to make smoke come out of your ears. I think I’ve finally cracked...
Ingredients:
pinto beans, ancho chile, guajillo chile, beer, yellow onion, serrano peppers, canola oil, cloves, celery, green bell peppers, cumin, black pepper, oregano, chicken, green chiles, chipotle pepper, tomatoes, salt, bean, chocolate
www.delish.com
This is Grace Parisi's take on the Dark and Stormy, a classic rum and ginger beer drink. Floating in the punch bowl are round ice cubes made with lychee syrup and lychees stuffed with brandied cherries, which have an uncanny resemblance to eyeballs.
This is Grace Parisi's take on the Dark and Stormy, a classic rum and ginger beer drink. Floating in the punch bowl are round ice cubes made with lychee syrup and lychees stuffed with brandied cherries, which have an uncanny resemblance to eyeballs.
www.chowhound.com
A spooky Halloween party punch made with sparkling apple cider, gin, lemon juice, and Green Chartreuse liqueur.
A spooky Halloween party punch made with sparkling apple cider, gin, lemon juice, and Green Chartreuse liqueur.
Ingredients:
baby spinach, mint, gin, green chartreuse, lemon juice, apple cider, club soda, water, ice
www.allrecipes.com
Pureed peaches are soaked in tart white wine and triple sec and topped with sparkling wine for a refreshing and fruity sangria.
Pureed peaches are soaked in tart white wine and triple sec and topped with sparkling wine for a refreshing and fruity sangria.
cooking.nytimes.com
This recipe is by William L. Hamilton. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by William L. Hamilton. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This recipe is by Jonathan Miles. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Jonathan Miles. Tell us what you think of it at The New York Times - Dining - Food.
www.chowhound.com
I love the flavor of tart-sweet dried cherries in autumn. When was invited to showcase my book The Bubbly Bar and make a cocktail at Tour de Champagne in Washington...
I love the flavor of tart-sweet dried cherries in autumn. When was invited to showcase my book The Bubbly Bar and make a cocktail at Tour de Champagne in Washington...
www.foodnetwork.com
Get House Dijon Mustard Recipe from Food Network
Get House Dijon Mustard Recipe from Food Network
www.allrecipes.com
The air mail cocktail quite simply, can transport you. The combination of rum and Champagne is as refreshing as it is sophisticated.
The air mail cocktail quite simply, can transport you. The combination of rum and Champagne is as refreshing as it is sophisticated.
cooking.nytimes.com
This tangy winter salad is likely to convert anyone who doubts just how good cauliflower can be Make sure you steam the cauliflower until thoroughly tender so that it absorbs the dressing The dish is lovely with a mix of colorful cauliflowers, but can look nice with the standard white variety.
This tangy winter salad is likely to convert anyone who doubts just how good cauliflower can be Make sure you steam the cauliflower until thoroughly tender so that it absorbs the dressing The dish is lovely with a mix of colorful cauliflowers, but can look nice with the standard white variety.
www.allrecipes.com
An exciting array of easily accessible ingredients is mixed together into a brilliantly simple and delicious sauce! Beef, chicken, pork -- you name it -- this sauce will bring out great flavors you never knew existed.
An exciting array of easily accessible ingredients is mixed together into a brilliantly simple and delicious sauce! Beef, chicken, pork -- you name it -- this sauce will bring out great flavors you never knew existed.