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Get Homemade Applesauce Recipe from Food Network
cooking.nytimes.com
This is an under-the-radar basic from Julia Child’s “Mastering the Art of French Cooking,” featured in a New York Times article about readers’ favorite Child recipes It is a tomato sauce with onions, garlic and basil, raised high with a perfumed whiff of orange peel and coriander seed Make it when the farmers’ market is overflowing with good tomatoes, freeze it in plastic bags, and use it until there is no more
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A tangy dressing with a pleasant bitterness from celery seeds.
www.allrecipes.com
Tasty deep-fried tuna-bites are a real treat!
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This is a delicious modification of a classic Thai dish! Seitan and spinach are cooked in a flavorful, peanut sauce. Serve with rice.
cooking.nytimes.com
This is a Bobby Flay recipe ginned up specifically for Thanksgiving in response to a request from The Times back in 2003 Mr Flay came through in spades: The sweetness of the potatoes is amplified by maple syrup, then taken in a completely different direction by the addition of fiery chipotle sauce
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Sliced strawberries, strawberry syrup, and rosé wine make this cocktail recipe light and fruity, while Pimm's and gin add herbal complexity.
www.delish.com
Credited as the birthplace of the first mixed drink with its signature cocktail,the Sazerac, The Roosevelt's Sazerac Bar has undeniable bragging rights.
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Enjoy this golden cocktail, made with maple syrup, Grand Marnier®, and bourbon, garnished with fresh clementine peel.
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Try this spicy, fruity cocktail.
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It's about time the whoppie pie, that classic New England treat with the silly name, got a bit of a twist.