Search Results (28,998 found)
cooking.nytimes.com
Todd Gray, the chef and owner of the Equinox Restaurant in Washington, developed these apple cider sufganiyot as a nod to his wife's Jewish heritage (he's Episcopalian), serving them with blueberry-ginger jam at his restaurant during Hanukkah We like to throw a batch together anytime we crave the taste of autumn.
Todd Gray, the chef and owner of the Equinox Restaurant in Washington, developed these apple cider sufganiyot as a nod to his wife's Jewish heritage (he's Episcopalian), serving them with blueberry-ginger jam at his restaurant during Hanukkah We like to throw a batch together anytime we crave the taste of autumn.
Ingredients:
apple cider, flour, baking powder, baking soda, salt, nutmeg, cinnamon, butter, sugar, brown sugar, eggs, vanilla, buttermilk, honeycrisp apple
www.delish.com
This wine-based drink is not for the faint of heart - tart and tangy, with a deep, berry hue; it's a strong one!
This wine-based drink is not for the faint of heart - tart and tangy, with a deep, berry hue; it's a strong one!
Ingredients:
cocktails, alcohol, soups, chocolate, tequila, red wine, triple sec, lemon lime, lime juice, cappuccino, champagne, strawberry
cooking.nytimes.com
This recipe for Cincy's classic chili is an adaptation of one found in the International Chili Society's ''Official Chili Cookbook'' by Martina and William Neely In this version, unsweetened chocolate adds depth, and a splash of vinegar lends a pleasant tang that cuts through the richness Craig Claiborne and Pierre Franey brought it to The Times in 1981, and we've updated it here to include the traditional "five-way" serving suggestion: over cooked spaghetti sprinkled with grated cheddar cheese, kidney beans and diced white onion.
This recipe for Cincy's classic chili is an adaptation of one found in the International Chili Society's ''Official Chili Cookbook'' by Martina and William Neely In this version, unsweetened chocolate adds depth, and a splash of vinegar lends a pleasant tang that cuts through the richness Craig Claiborne and Pierre Franey brought it to The Times in 1981, and we've updated it here to include the traditional "five-way" serving suggestion: over cooked spaghetti sprinkled with grated cheddar cheese, kidney beans and diced white onion.
Ingredients:
beef broth, beef, olive oil, onions, garlic, chili powder, cumin, cinnamon, allspice, cloves, red pepper, bay leaf, tomato sauce, white vinegar, chocolate, spaghetti, sharp cheddar, kidney beans, white onion
cooking.nytimes.com
The vegetarian cookbook author Lukas Volger has a way with Asian condiments and flavors In this recipe for bibimbap, the egg-topped Korean rice bowl, he roasts squash, shiitakes and broccoli rabe in a sweet and spicy mix of soy, chile paste, sugar and oil Mr
The vegetarian cookbook author Lukas Volger has a way with Asian condiments and flavors In this recipe for bibimbap, the egg-topped Korean rice bowl, he roasts squash, shiitakes and broccoli rabe in a sweet and spicy mix of soy, chile paste, sugar and oil Mr
Ingredients:
butternut squash, soy sauce, brown sugar, sambal oelek, shiitake mushrooms, broccoli rabe, sesame oil, brown rice, eggs, sprouts, cucumber
www.delish.com
This pasta tastes like spring!
This pasta tastes like spring!
Ingredients:
spaghetti, olive oil, chicken breasts, italian seasoning, butter, red onion, asparagus, heavy cream, chicken broth, juice, cloves, mozzarella, parmesan, lemon
www.foodnetwork.com
Get Greek Panzanella Recipe from Food Network
Get Greek Panzanella Recipe from Food Network
Ingredients:
french bread, hothouse cucumber, red bell pepper, bell pepper, cherry, red onion, feta cheese, olives, cloves, oregano, dijon mustard, red wine vinegar, salt, black pepper, olive oil
www.delish.com
Rise and shine.
Rise and shine.
Ingredients:
yolks, cornbread, flour, baking soda, milk, honey, butter, chicken, buttermilk, hot sauce, garlic powder, paprika, bourbon, maple syrup
cooking.nytimes.com
In 1975, Craig Claiborne, then editor of The Times' food department, shared his favorite childhood dish with readers âA few weeks ago we were interviewed on the McCanns' At Home Program on station WOR, and when the subject veered around to childhood foods, we described in some detail the dish that had given us most pleasure in early youth and adolescence and still gives us comfort as we approach senility. It was a family creation known as chicken spaghetti It consisted of spaghetti or spaghettini and sometimes vermicelli baked in a casserole, layered with a tomato and cream sauce, a meat sauce, boneless chicken and two kinds of grated cheese. It was almost always served when large numbers were invited for special occasions. Subsequent to the program we received numerous requests for the recipe and discovered with some astonishment that we had somehow never had occasion to use it in a story.â
In 1975, Craig Claiborne, then editor of The Times' food department, shared his favorite childhood dish with readers âA few weeks ago we were interviewed on the McCanns' At Home Program on station WOR, and when the subject veered around to childhood foods, we described in some detail the dish that had given us most pleasure in early youth and adolescence and still gives us comfort as we approach senility. It was a family creation known as chicken spaghetti It consisted of spaghetti or spaghettini and sometimes vermicelli baked in a casserole, layered with a tomato and cream sauce, a meat sauce, boneless chicken and two kinds of grated cheese. It was almost always served when large numbers were invited for special occasions. Subsequent to the program we received numerous requests for the recipe and discovered with some astonishment that we had somehow never had occasion to use it in a story.â
Ingredients:
chicken, tomatoes, butter, flour, heavy cream, nutmeg, mushrooms, onions, celery, green pepper, garlic, beef, pork, bay leaf, red pepper flakes, spaghettini, cheddar cheese, parmesan cheese
www.chowhound.com
I ended up buying a way-too-big boneless lamb leg for just myself this Easter 2009, so this was a good way to use up a good bit of it, as well as the rest of...
I ended up buying a way-too-big boneless lamb leg for just myself this Easter 2009, so this was a good way to use up a good bit of it, as well as the rest of...
www.foodnetwork.com
Get Manicotti Recipe from Food Network
Get Manicotti Recipe from Food Network
Ingredients:
spinach, manicotti, marinara sauce, eggs, ricotta cheese, mozzarella, parmesan cheese, butter, olive oil, onion, cloves, tomatoes, thyme, basil
www.allrecipes.com
Spread this delicious pate on assorted crackers at your next gathering!
Spread this delicious pate on assorted crackers at your next gathering!
www.chowhound.com
A healthy vegetarian fajitas recipe, with green onions, zucchini, pinto beans, and poblano peppers.
A healthy vegetarian fajitas recipe, with green onions, zucchini, pinto beans, and poblano peppers.
Ingredients:
orange juice, zest, juice, canola oil, cilantro, cloves, chili powder, cumin, salt, green onions, zucchini, pinto beans, poblano peppers, flour tortillas