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In her version of eggs Benedict, Tara Lazar, owner of Cheeky's restaurant in Palm Springs, swaps in applewood-smoked bacon for the usual Canadian bacon, because she prefers its rich flavor and crisp texture.
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Ketchup, a Western ingredient that has been adopted by the Japanese, helps form a sweet glaze on both the mushrooms and tofu.
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All the ingredients of a cobb salad atop a hot and juicy turkey burger.
cooking.nytimes.com
This recipe is by William L. Hamilton and takes 2 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: clamato juice, dry sherry
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Dijon mustard provides a slight tang that really kicks these family-favorite potatoes to the next level!
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It’s just a martini with an onion instead of an olive.
Ingredients: vodka, vermouth, cocktail onions
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This homemade bagel recipe has been in the family for over 30 years and shows you how to make traditional boiled, then baked bagels, perfect for breakfast or lunch.
Ingredients: flour, water, sugar, yeast, salt
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Chow mein noodles and peanuts in a chocolate and butterscotch coating.
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This is a great drink for folks who like the presentation of a martini, but can't stomach the strong alcohol taste. The cranberry juice takes the bite right out of this drink and gives it a smooth taste.
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A simple cocktail of chilled gin and angostura bitters, served as is or topped up with a splash of soda water.
Ingredients: gin
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The classic French salad dressing recipe made with shallots, red wine vinegar, Dijon mustard, and olive oil.
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Make a classic crunchy, garlicky dill pickle with just eight ingredients in three steps. This is as easy as pickling gets, and you can control how sour your pickles...