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Straight from The Firehouse Kitchen, this delicious pizza can be customized for any taste.
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A simple syrup, vanilla and instant coffee are combined with vodka and vanilla in this homemade version of the popular after dinner cordial.
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This recipe is by Eugenia Bone and takes 15 minutes, plus 15 minutes to 2 hours for marinating. Tell us what you think of it at The New York Times - Dining - Food.
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This delicious Korean dish is fun to say and fun to make! Customize this rice-based dish with whatever protein you prefer, such as an egg, meat, or tofu.
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Get Apple, Pecan and Blue Cheese Salad Recipe from Food Network
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Poaching fish in a mixture of soy sauce and water is a simple, fast method that adds gorgeous flavor to fillets, which emerge moist and succulent It is also flexible and forgiving, with a cooking liquid that can accommodate a host of seasonings Here those seasonings are sugar (to cut the saltiness of the soy sauce), scallions and an optional fresh or dried chile pepper (either minced or put in whole), but you could experiment with ginger, garlic, lime juice or other flavors
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Ssamjang is a common Korean condiment served with many types of grilled, boiled, or stir fried meats. There are many different variations ranging from sweet and...
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Thai black rice and kidney beans give this vegan veggie burger a meaty texture; vital wheat gluten helps it keep its shape when cooked.
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Campari, vodka, vermouth, and grapefruit syrup combine for a tart, citrusy take on bitters.
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An old family recipe for quince jelly. Quince is a fruit related to apples and pears. It is quite tart, and cannot be eaten raw. This jelly is the perfect way to make use of the quince fruit.
Ingredients: sugar, pectin, water, quinces, lemon juice
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Get Caramelized Butternut Squash Recipe from Food Network
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Cranberries need to be cooked for only a few minutes before they burst and form a sauce.