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cooking.nytimes.com
Wild persimmons start to blush along the country roads of Indiana in late September, stealing the colors of sunset and weighing down their trees like Christmas balls They are native to the landscape, unlike the Chinese and Japanese varieties cultivated in California and found in grocery stores Foraging carries on through November, when the fruit claims a place at the Hoosier Thanksgiving table in the form of a dark gold pudding, distant kin to the sweet persimmon bread offered to early colonials by the Cherokee
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Jalapeno pepper slices are muddled with cucumber syrup and mixed with vodka and lime juice in this refreshing and spicy cocktail.
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A magnificent blend of textures and spices with a hint of coffee. These are great on a cold winter day.
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A recipe for light, fluffy matzo balls for the perfect matzo ball soup.
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Get Queen of Hearts Cocktail Recipe from Food Network
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We don't know who Rickey was, but he sure could make a tasty drink. Simply mix rum and lime juice together and top off with some club soda.
Ingredients: lime juice, rum, ice, club soda, lime
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A recipe by Ayesha Curry for chicken thighs with carrots.
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Get Spicy Chai Latte Recipe from Food Network
cooking.nytimes.com
This recipe is by Jim Meehan. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: cognac, lemon juice, cura ao
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A recipe for a moist chocolate layer cake with a subtle touch of ancho chile powder.
cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 6 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Glazed Baked Ham Recipe from Food Network