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Pan-fried chicken, marinated in a Greek yogurt-based marinade, is layered in a pita with a tahini sauce in this chicken shawarma recipe.
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Get Smothered Potato Tot Nachos Recipe from Food Network
cooking.nytimes.com
Tart unripe tomatoes are the star of this dish: Tossed in a cornmeal batter, then fried in bacon fat for just a couple of minutes per side The crisp outside yields to a soft middle, finished with a relish of pickled tomatoes and smoky-sweet bacon Or, skip the relish, and do as our commenters suggested: Pair it with a creamy mayonnaise sauce, infused with red peppers or even sriracha.
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Get Fall Berry Conserve Recipe from Food Network
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Use your favorite ginger ale with your favorite vanilla ice cream to make this refreshing treat.
cooking.nytimes.com
Wickman House, a fine-dining destination at the tip of Wisconsin’s Door County peninsula, serves as many Moscow Mules today as it does the state’s beloved brandy old-fashioneds The Wickman recipe is the classic formula: vodka and lime juice topped with ginger beer and served over ice in a copper mug.
Ingredients: vodka, lime juice, ginger beer
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Get Pacific Cider Recipe from Food Network
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A traditional British hot cross bun recipe, light and perfectly seasoned, is adapted for the stand mixer.
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To add flavor to dark turkey meat, David Chang simmers it in a deeply savory combination of brown sugar and soy sauce. Cooking jasmine rice with rendered turkey fat adds a wonderful richness.
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Cubes of paneer simmer in a smooth spinach puree, fragrant with cumin seeds, ground coriander, ground turmeric, and curry powder.
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Fresh curry leaf adds fragrance and flavor.