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This simple, versatile vanilla syrup is made from real vanilla bean and makes a delicious addition to coffees, sodas, or cocktails.
Ingredients: sugar, water, vanilla bean
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Here now a taste of New England game days circa the time when televisions had dials instead of remotes and, if you couldn’t get fresh clams to steam and chop, a can or two from the supermarket would do just fine (That’s still true!) The recipe comes from Brendan McCarthy, a saltwater fishing guide whose charters range from Brooklyn to Montauk, and south to Florida, the Bahamas and the azure waters off Panama, but whose tastes and kitchen skills were first developed in New England and see an apogee in the simplicity of this recipe The dip benefits from some curing time in the refrigerator and, for some, a heavy hand on the cayenne.
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Keep those good Thanksgiving feelings going after the holiday with this hearty turkey and rice soup.
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Get Breakfast Ricotta with Berries & Maple Syrup Recipe from Food Network
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This great gluten-free cornbread recipe uses cornmeal and millet flour; no one will ever guess!
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Sweet honeydew melon makes a fresh and fruity beverage that will go great with all your Mexican dishes.
Ingredients: honeydew melon, ice, water, sugar
cooking.nytimes.com
This beautiful recipe for pot-roasted artichokes with white wine and capers appears in the chef April Bloomfield's 2015 cookbook "A Girl and Her Greens." It's tremendous "The fleshy artichokes get browned and crispy tops and look like strange, beautiful roses," she writes "The acidity in the white wine cuts through the rich, dense veg and, along with the salty pops from the capers, highlights the artichokes’ unique herbaceousness." Don't know how to prepare artichokes
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A corn muffin is enhanced with the flavors of thyme, fennel, and black pepper for a savory treat.
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Get Gluten-Free Pizza Dough Recipe from Food Network
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No sweet-and-sour mix here—just fresh lemon juice, simple syrup, and bourbon shaken with an egg white to get it frothy.
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White asparagus is brushed with olive oil, sprinkled with herbes de Provence, and roasted until golden in this quick side dish recipe.
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This cornbread is baked -- and served -- in a cast-iron skillet, giving it a crunchy crust.