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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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If you want a phrase that summons all the voluptuous pleasure of haute cuisine in its heyday, “tournedos Rossini” does the trick As a culinary undertaking, they are simultaneously simple and sybaritic Toast two buttered spheres of bread
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Cooked Polish kielbasa is baked in a Worcestershire-based sauce laced with lemon juice, brown sugar and hot pepper sauce.
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This recipe is by Cathy Barrow and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Bring a hint of tropical to your margarita with the addition of cream of coconut for a refreshing cocktail for Cinco de Mayo parties.
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Get Bobby's Margarita Recipe from Food Network
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This grilled pineapple daiquiri recipe muddles charred pineapple with rum, lime juice, and Créole Shrubb liqueur.
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Recipe courtesy of Antoine Przekop, Director of Liquid Operations of Bellapiatti in Birmingham, Michigan.
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The Algonquin is a Manhattan hotel where you might sip fancy rye whiskey cocktails; this recipe includes pineapple juice and orange bitters.
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Basil coconut chicken curry made with chicken thighs, jalapeño, coconut milk, basil and ginger
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We keep these celery-scented fish cakes nice and moist by leaving some of the fish in large pieces.
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Typically baked for Easter in Russia and neighboring countries, this tall, round sweet bread is drizzled with a sugar glaze for a sweet treat.