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A Negroni twist that uses tequila instead of gin.
www.simplyrecipes.com
Cinnamon sweet sticky buns, with melted brown sugar and pecans.
www.delish.com
These flower syrups are similar to flower simple syrups but much thinner and easier to pour, perfect for using as a finishing syrup over pancakes, waffles, or ice cream.
www.allrecipes.com
Chef John's recipe for tahini sauce is a quick and easy sauce to eat atop falafel.
www.allrecipes.com
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.
www.simplyrecipes.com
Beautiful golden beet salad peppered with ruby red pomegranate seeds, served on a bed of arugula and lettuce greens.
www.allrecipes.com
Freshly roasted poblano chiles and sour cream create a piquant sauce bathing these chicken enchiladas.
www.allrecipes.com
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.
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
www.allrecipes.com
Chef John gives a twist to surf-and-turf with his recipe for grilled halibut steaks with sweet corn and chanterelle mushrooms.