Search Results (285 found)
cooking.nytimes.com
This recipe is a more sophisticated (and boozier) version of one found in Maida Heatter's "Book of Great Chocolate Desserts.” The cake is rich, dense and full of chocolate, with a spicy, peppery, burnt caramel tang.
This recipe is a more sophisticated (and boozier) version of one found in Maida Heatter's "Book of Great Chocolate Desserts.” The cake is rich, dense and full of chocolate, with a spicy, peppery, burnt caramel tang.
Ingredients:
butter, flour, chocolate, instant espresso, cocoa, bourbon rye, salt, sugar, eggs, vanilla, baking soda
www.chowhound.com
A delicious modern Serbian recipe.
A delicious modern Serbian recipe.
www.chowhound.com
Gussy up your next bourbon-based cocktail with these fragrant bitters.
Gussy up your next bourbon-based cocktail with these fragrant bitters.
Ingredients:
rye whiskey, vanilla beans, cherries, lemongrass, star anise, anise seed, juniper berry, clove
www.allrecipes.com
Here is a great recipe for authentic German Sourdough Bread. This bread tastes almost exactly like the bread we buy back home in Bavaria, Germany. There, to this day, they bake their bread in a very old stone oven in the middle of a small village, once every 2 weeks. They bake a whole bunch at once, and then you can buy it and freeze extras until the next baking day. It's the best German bread I know!
Here is a great recipe for authentic German Sourdough Bread. This bread tastes almost exactly like the bread we buy back home in Bavaria, Germany. There, to this day, they bake their bread in a very old stone oven in the middle of a small village, once every 2 weeks. They bake a whole bunch at once, and then you can buy it and freeze extras until the next baking day. It's the best German bread I know!
cooking.nytimes.com
This recipe is by Craig Claiborne With Pierre Franey and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Craig Claiborne With Pierre Franey and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.chowhound.com
This blend of rum, whiskey, wine, black tea, and citrus is pretty but dangerous.
This blend of rum, whiskey, wine, black tea, and citrus is pretty but dangerous.
www.allrecipes.com
Heating the sauerkraut and turkey before assembling the sandwiches ensures that the filling is warmed through in this indulgent meal.
Heating the sauerkraut and turkey before assembling the sandwiches ensures that the filling is warmed through in this indulgent meal.
www.foodnetwork.com
Get Hoisin Ham 'n' Cheese Recipe from Food Network
Get Hoisin Ham 'n' Cheese Recipe from Food Network
Ingredients:
jack cheese, hoisin sauce, cilantro, sesame oil, scallions, ham, rye bread, green apple
www.delish.com
The beloved sandwich of the 90s is alive and well, thanks to this copycat recipe.
The beloved sandwich of the 90s is alive and well, thanks to this copycat recipe.
cooking.nytimes.com
This recipe is by Bryan Miller and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Bryan Miller and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
salmon, salt, sugar, pepper, coriander, italian parsley, shallots, molasses, cayenne pepper, bay leaves, paprika, black pepper, mustard oil, toast
www.foodnetwork.com
Get Jacqui Malouf Aunt Maggie's Beer Dip Recipe from Food Network
Get Jacqui Malouf Aunt Maggie's Beer Dip Recipe from Food Network
www.delish.com
Recipe courtesy of Bryan Dayton, Beverage Director/Co-owner of OAK at Fourteenth in Boulder, Colorado.
Recipe courtesy of Bryan Dayton, Beverage Director/Co-owner of OAK at Fourteenth in Boulder, Colorado.