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cooking.nytimes.com
This is a real julep, the now classic julep first served to Derby guests in 1875 by Col Meriwether Lewis Clark Jr., the founder of Churchill Downs Now, as then, it is made with just four ingredients: finely crushed ice, a little sugar water, fresh spearmint and fine, aged, 90-proof straight Kentucky bourbon.
Ingredients: water, sugar, spearmint
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Slowly cooking the roux brings a deliciously authentic taste to this simple gumbo.
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Creamy, flavorful seafood risotto with clams and cooked salmon. Clam juice really lets the seafood flavor shine through! It's a great way to use up leftover salmon.
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A hearty, healthy bread that combines bread, rye, and whole wheat flours with cocoa and molasses.
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Key lime cupcakes topped with homemade cream cheese frosting flecked with lime zest are a festive dessert for Cinco de Mayo parties.
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Get Matzoh Crusted Pork Cutlets and Mock Corn Risotto Recipe from Food Network
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A creamy blend of tuna and Swiss cheese is stuffed into button mushrooms and baked to perfection.
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Everyone loves this dish & asks for the recipe-even if they don't think they like lentils. It light & fresh-perfect for summer!
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Green bell peppers stuffed with seasoned ground beef, feta cheese, and rice are a nice duo of Mexican and Greek-inspired cuisine for a weeknight dinner.
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Savory rye breadsticks are perfect with soup or salad or on their own as a quick snack.
cooking.nytimes.com
This is a recipe for a very big batch, because it freezes well; in addition to death and taxes, we can be confident of future illness If you want less soup, halve the recipe If the sick person likes noodles when sick, I add a single serving of rice noodles for each serving, in the last few minutes of warming it.