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A hot toddy recipe with unfiltered apple cider, dark rum, and Fernet-Branca, with lemon juice, angostura bitters, and honey syrup.
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This recipe comes from Edward Khechemyan, the chef of Adana in Los Angeles The food is not easily categorized He learned to cook from his father, but given that that man was from Iran, that his upbringing was Armenian-American and that the Russian influence was strong everywhere, the menu is a hodgepodge in the best sense of the word, boasting of innumerable kebabs and more than a few intriguing salads and dishes of beans, and of rice and other grains
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The classic quiche Lorraine—with ham, onions, and Swiss cheese—loses its crust and becomes a frittata.
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Like real iced tea, but do you hate boiling the water and then waiting for the tea to cool? Try making it with hot tap water.
Ingredients: water
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A tangy balsamic vinaigrette recipe with a touch of brown sugar and fresh marjoram for dressing up greens or to use as a marinade.
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A chunky version of salsa verde.
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A pretzel crust topped with a sweet cream cheese layer and a strawberry topping.
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The secret to no-fail meringue is cornstarch, which acts as a stabilizer.
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This vegan Spanish rice recipe is quick and easy, combining hearty brown rice and the perfect amount of spice for a 1-pot weeknight dinner.
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These floured skinless chicken thighs fried in corn oil are an easy and tasty variation on Southern fried chicken with fewer calories.
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