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cooking.nytimes.com
Heat is an integral aspect of Southwestern cooking, so it’s no surprise that local chiles of all kinds accent the flavor of Thanksgiving Cooks put them in everything from Hatch turkey rubs to chipotle mashed potatoes to chiltepin cranberry sauce, which uses the small, round, fiery hot chiles that are native to Arizona and northern Mexico You can make this sauce a day ahead and chill it; if it's too stiff for your tastes when you remove it from the fridge, add a little water and sugar, reheat until simmering and then cool once more
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Asafetida and cumin add Indian flair to sautéed greens.
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A twist on a classic: Spice up the Bloody Mary with some dirty martini mixer.
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Recipe for Stilton-Pear Crostini Drizzled with Pumpkin Seed Oil, as seen in the October 2008 issue of 'O, The Oprah Magazine.'
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Use this recipe for blackberry puree to make a Cranberry Sparkler, a festive holiday drink.
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Jenn Louis likes to serve very simply prepared seasonal fruit on platters for people to pass around family-style.
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This no-bake showstopper only has 4 ingredients!
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Bread is soaked in milk then combined with butter, brown sugar, mixed spice, dried fruit, an egg and orange zest, sprinkled with nutmeg and slowly baked until set.
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A homemade apple pie that will even impress your grandma.
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The best kind of love note.
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This cocktail tastes as good as it sounds - velvety and sweet - it has a delicious flavor that lingers.