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cooking.nytimes.com
Mai tai recipes call for a seldom-employed artificial almond syrup called orgeat, or orzata, depending on whether you’re buying the faux-French version or the faux-Italian one The problem is that faux-ness Though orgeat is conceptually tethered to tiki, its twisted history predates tiki’s by a long stretch
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This apple tart with its sweet apple and walnut custard filling is topped with a decorative apple "rose"--it will be the highlight of any dessert table!
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Forget everything you've learned about marinating chicken. The key to these grilled chicken skewers is to marinate the meat in olive oil, lemon juice, vinegar, herbs, and spices for several hours before grilling them to crispy, yet moist, perfection.
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Make these delectable carrot cake muffins and you'll have a cross between a cinnamon bun and carrot cake cupcakes for a treat the whole family will love.
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Get Adobo-Style Cornish Hens Recipe from Food Network
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Get Grilled Lobster with Yucatan-Style Recado (Spice Rub) Recipe from Food Network
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Get Slow-Cooker Bone Broth Recipe from Food Network
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This is an American rendition of a classic British crumpet made with buttermilk. Serve with your choice of savory or sweet toppings.
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This sandwich, our take on the French pan bagnat, is perfect for outdoor eating. Its flavor improves when you make it ahead.
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With a versatile vinaigrette, you can glaze, drizzle, and splash everything from salads to chicken to fish.
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Give your cocktail a backbone with these homemade bitters.
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This Arabian dessert is a simple pudding flavored with rose water.
Ingredients: water, rose water, milk, sugar, cornstarch