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Homemade lime pickles, made with pickling lime or slaked lime, are worth the wait using this DIY recipe. Serve them with ham!
cooking.nytimes.com
During gimjang, the annual Korean kimchi-making gathering, it's customary to set aside a portion of the seasoned cabbage to eat fresh with steamed pork belly, after everything else has been put up for the year This recipe from Julya Shin and Steve Joo of Oakland's Nokni restaurant yields a savory, pungent kimchi that's delightful to eat immediately and only gets better with age Make the trip to an Asian grocery to find all of the traditional ingredients -- it's worth it.
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Vegan sugar cookies are easy to make when you replace the traditional butter with vegan margarine.
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Our nonalcoholic take on the bubbly peach cocktail.
Ingredients: peach nectar, lemon lime
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Freshly roasted poblano chiles and sour cream create a piquant sauce bathing these chicken enchiladas.
www.delish.com
Orange compote makes a terrific holiday gift when packed into glass jars and decorated with ribbon. Use as a topping for yogurt, ricotta, or ice cream.
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This is designed for people who don't like fruitcake. It is not as sweet or as dry. My husband hated fruitcake until he had mine.
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Get Black Pepper Ice Cream Sandwiches Recipe from Food Network
cooking.nytimes.com
What sort of rum and tonic you might like depends heavily on the kind of rum you prefer And the world of rum is so wide and various, there are many directions you can go The light-bodied Bacardi makes for an easy choice, and an easy, if simple, drink
Ingredients: rum, tonic water
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Refrigerator cookies, made with shortening, sugar, eggs, and flour, keep well in the freezer for several months.
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Smoky Mexican mezcal meets tequila, lime, and homemade pomegranate syrup in this salt-rimmed toast to Dia de los Muertos.
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Chef John gives a twist to surf-and-turf with his recipe for grilled halibut steaks with sweet corn and chanterelle mushrooms.