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Serve these sweet and savory bacon-wrapped green bean bundles as an appetizer for your next party!
Serve these sweet and savory bacon-wrapped green bean bundles as an appetizer for your next party!
www.delish.com
A simple soak in good-quality beer gives mustard seeds a hoppy kick before they're ground and made into mustard.
A simple soak in good-quality beer gives mustard seeds a hoppy kick before they're ground and made into mustard.
www.foodnetwork.com
Get Cheyenne Burger Recipe from Food Network
Get Cheyenne Burger Recipe from Food Network
Ingredients:
chuck, canola oil, bbq sauce, sharp cheddar, bacon, burger buns, spanish onion, cloves, ketchup, water, chili powder, paprika, dijon mustard, red wine vinegar, worcestershire sauce, chipotle chile, brown sugar, honey, molasses, peanut oil, buttermilk, flour, cayenne, onions
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Chef John's recipe for chicken teriyaki is truly authentic, made with sake, soy sauce, mirin, and ginger.
Chef John's recipe for chicken teriyaki is truly authentic, made with sake, soy sauce, mirin, and ginger.
Ingredients:
soy sauce, sake, mirin, brown sugar, green onions, ginger, chicken thighs, vegetable oil
www.chowhound.com
A recipe for rich, creamy, New York–style cheesecake that's great on its own or topped with honey-soaked kiwi.
A recipe for rich, creamy, New York–style cheesecake that's great on its own or topped with honey-soaked kiwi.
Ingredients:
vanilla wafer, butter, sugar, flour, cream cheese, lemon, vanilla, heavy cream, egg yolk, eggs, kiwis, vanilla syrup
www.chowhound.com
Easy, light, and elegant.
Easy, light, and elegant.
www.allrecipes.com
Beating and folding the egg whites into this apple noodle dish gives it an airy texture. Cinnamon and golden raisins are dotted throughout this sweet casserole.
Beating and folding the egg whites into this apple noodle dish gives it an airy texture. Cinnamon and golden raisins are dotted throughout this sweet casserole.
cooking.nytimes.com
This recipe first appeared in “More Quick Breads,” a pamphlet from the Food News Department of The New York Times, published in 1954 The booklet was one of 15 produced by the section covering “easy-to-make” recipes on topics ranging from fish to party cakes For this recipe, feel free to substitute the nuts, and be sure to eat these small cinnamon rolls right out of the oven.
This recipe first appeared in “More Quick Breads,” a pamphlet from the Food News Department of The New York Times, published in 1954 The booklet was one of 15 produced by the section covering “easy-to-make” recipes on topics ranging from fish to party cakes For this recipe, feel free to substitute the nuts, and be sure to eat these small cinnamon rolls right out of the oven.
www.foodnetwork.com
Get Pear Clafouti Recipe from Food Network
Get Pear Clafouti Recipe from Food Network
cooking.nytimes.com
Here's a surprising twist on the traditional savory focaccia: a sweet and tart tangle of rhubarb rests atop a light and chewy bread which is then sprinkled with raw demerara sugar for a satisfying crunch.
Here's a surprising twist on the traditional savory focaccia: a sweet and tart tangle of rhubarb rests atop a light and chewy bread which is then sprinkled with raw demerara sugar for a satisfying crunch.
cooking.nytimes.com
This recipe is by William L. Hamilton. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by William L. Hamilton. Tell us what you think of it at The New York Times - Dining - Food.