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cooking.nytimes.com
Here’s a cocktail that’s both a tribute to my mother (who loved whiskey sours laced with amaretto) and to my favorite flavors of the Christmas season: clementines, cinnamon and cloves Juice the clementines a day in advance to save yourself some trouble on the holiday.
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Cucumber and onion in a sour cream and vinegar dressing makes a simple and quick cucumber salad.
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These Halloween-appropriate spinach-ricotta skulls are cut from a baked custard of spinach, basil, and ricotta cheese, then arranged on crisp wafer crackers.
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This flavorful homemade hot sauce can be substituted in any recipe calling for Tabasco or Louisiana Hot Sauce. It's great on foods to add a lot of flavor and heat.
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Lemon halves and garlic flavor the inside of this simple, happy, roast chicken.
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A classic Louisiana crawfish boil recipe.
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Marcelo Betancourt serves poached eggs over sauteed spinach, with bacon-flecked bread crumbs standing in for the crumbs.
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A classic truffled fingerling smashed potato recipe.
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Get Crown Roast of Pork with Cornbread Hominy Stuffing and Chili Gravy Recipe from Food Network
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Vegetables, noodles, and beef are served in a steaming, flavorful broth made with dashi, mirin, and soy sauce in this Japanese dish, sukiyaki.