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This whole wheat and rye bread gains a softer texture with high-gluten flour. Both coffee and cocoa deepen the flavor as well as the color. Caraway seeds add a subtle crunch.
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Forget what James Bond said, a martini should always be stirred, never shaken. Traditionally made with gin and a full ounce of dry vermouth, this classic cocktail is a must-try.
Ingredients: gin, vermouth, ice, green olives, lemon
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This recipe is by Regina Schrambling and takes 45 minutes, plus 3 hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Get Grilled Portobellos Filled with Wild Rice-Almond Pilaf and Piquillo Pepper Vinaigrette Recipe from Food Network
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Get Grilled Portobellos Filled with Wild Rice-Almond Pilaf and Piquillo Pepper Vinaigrette Recipe from Food Network
www.delish.com
Breaded fish never crisps well in the oven. Here the bread-crumb topping is prepared on the stovetop and sprinkled over the fish when its already on the plate. Be sure to spoon the pan juices around, and not over, the fish so the crumbs stay crunch
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Get Falafel Recipe from Food Network
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Pineapple juice and chai tea are mixed with plenty of rum and vermouth for a refreshing punch inspired by the island of Reunion.
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This recipe for healthy skewers from Food Network's Iron Chef Cat Cora is great for grilling outdoors or baking in the oven when it gets colder.
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A nice traditional New York Rye bread made much easier by using the bread machine.
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Get Cinnamon Bun Turkeys Recipe from Food Network