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A recipe for the classic warm Christmas cocktail made with milk, Cognac, and rum.
A recipe for the classic warm Christmas cocktail made with milk, Cognac, and rum.
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Get Fusilli With Spinach-Nut Pesto Recipe from Food Network
Get Fusilli With Spinach-Nut Pesto Recipe from Food Network
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Smooth-skinned, sweet lemons transform in this aromatic liqueur.
Smooth-skinned, sweet lemons transform in this aromatic liqueur.
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This Southern-style grits recipe makes a delicious side for eggs, ham, or braised meats.
This Southern-style grits recipe makes a delicious side for eggs, ham, or braised meats.
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Get Thousand Island Dressing Recipe from Food Network
Get Thousand Island Dressing Recipe from Food Network
www.allrecipes.com
This authentic Mexican pork stew with guajillo and ancho chile peppers is full of smoky, complex flavor.
This authentic Mexican pork stew with guajillo and ancho chile peppers is full of smoky, complex flavor.
Ingredients:
pork, water, salt plus, guajillo chile, chile peppers, cilantro, chicken bouillon, black peppercorns, garlic, cinnamon, mexican oregano, thyme, cumin seeds, bay leaves, cloves, lard
www.delish.com
Cauliflower is the new flour.
Cauliflower is the new flour.
www.allrecipes.com
This toasted pinenut hummus is made with plenty of lemon juice and garlic, with just a hint of tahini for richness.
This toasted pinenut hummus is made with plenty of lemon juice and garlic, with just a hint of tahini for richness.
www.foodnetwork.com
Get Cranberry Custard Pie Recipe from Food Network
Get Cranberry Custard Pie Recipe from Food Network
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Get Minestrone with Gnocchi Recipe from Food Network
Get Minestrone with Gnocchi Recipe from Food Network
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This smoky eggplant dip is made with flavorful Japanese eggplants instead of the more common globe variety.
This smoky eggplant dip is made with flavorful Japanese eggplants instead of the more common globe variety.
cooking.nytimes.com
Buttermilk-simmered peas, plenty of mint, a touch of salt: That’s it The chef Daniel Patterson brought the recipe to The Times in 2007 It benefits mightily not just from the use of fresh peas, but from real, homemade buttermilk as well, “nothing like the cultured, processed stuff that goes by the same name,” he wrote
Buttermilk-simmered peas, plenty of mint, a touch of salt: That’s it The chef Daniel Patterson brought the recipe to The Times in 2007 It benefits mightily not just from the use of fresh peas, but from real, homemade buttermilk as well, “nothing like the cultured, processed stuff that goes by the same name,” he wrote