Search Results (19,378 found)
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This sweet, ketchup-based barbecue sauce is seasoned with allspice and mustard powder. Takes only minutes to prepare.
This sweet, ketchup-based barbecue sauce is seasoned with allspice and mustard powder. Takes only minutes to prepare.
Ingredients:
sauce, ketchup, white vinegar, brown sugar, onion, lemon juice, worcestershire sauce, black pepper, allspice, celery, mustard
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Coconut milk and pumpkin puree are the heart of this soup recipe.
Coconut milk and pumpkin puree are the heart of this soup recipe.
Ingredients:
butter, onion, garlic, water, chicken bouillon, pumpkin puree, coconut milk, ginger, orange juice, pumpkin pie spice, chili powder
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Mysterious forces have conspired to create this blue margarita.
Mysterious forces have conspired to create this blue margarita.
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The smoky, nutty flavor of chestnut flour allows these easy gluten-free and wheat-free crepes to complement both savory and sweet fillings.
The smoky, nutty flavor of chestnut flour allows these easy gluten-free and wheat-free crepes to complement both savory and sweet fillings.
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This is the Peruvian version of the classic Latin American shortbread and dulce de leche treat!
This is the Peruvian version of the classic Latin American shortbread and dulce de leche treat!
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Seasoned Cornish hens are simmered in a lemony broth creating a juicy, fall-off-the-bone slow cooker meal.
Seasoned Cornish hens are simmered in a lemony broth creating a juicy, fall-off-the-bone slow cooker meal.
Ingredients:
lemon juice, margarine, thyme, garlic powder, cumin, red pepper flakes, cornish game hens, salt, black pepper, chicken broth
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A methodical blend of brandy, Cointreau, and fresh lemon juice.
A methodical blend of brandy, Cointreau, and fresh lemon juice.
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A Greyhound cocktail recipe that calls for vodka, grapefruit juice, and optional simple syrup.
A Greyhound cocktail recipe that calls for vodka, grapefruit juice, and optional simple syrup.
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.
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An ideal finale to a meal instead of ice cream or cake.
An ideal finale to a meal instead of ice cream or cake.
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Created with the finest all-natural ingredients from across the European continent, Xanté is the intimate result of a ménage à trois between the perfect penetration...
Created with the finest all-natural ingredients from across the European continent, Xanté is the intimate result of a ménage à trois between the perfect penetration...
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A classic gin fizz recipe made with sloe gin, regular gin, and lemon juice, topped off with club soda.
A classic gin fizz recipe made with sloe gin, regular gin, and lemon juice, topped off with club soda.
Ingredients:
gin, lemon juice