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This drink plays with many of the original tiki cocktail flavors: cinnamon, honey, grapefruit, lime, and, of course, copious amounts of rum.
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Recipe courtesy of chef de cuisine Josh Emett and pastry chef Ron Paprocki of Gordon Ramsay at The London.
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Garbanzo beans are blended in batches until pureed and then blended again with eggs, bread crumbs and thyme. This fragrant concoction is formed into patties - twelve in all - and then fried. You can save time by using canned garbanzo beans.
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Try Chef John's classic and surprisingly easy technique to give russet potatoes a unique, creamy inside texture and a crunchy brown crust.
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This drink is high in vitamin C and antioxidants, perfect for soothing winter colds.
Ingredients: sugar, lemon juice, apple juice
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Potato soup in a jar is made with potato flakes and dry milk and seasoned with turmeric and thyme.
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To vary the filling here, use 4 pounds of stone fruit (peaches, nectarines, and apricots) cut into large wedges; or 4 pounds of plums, cut into 1-inch cubes; or 6 pints of blueberries plus 2 tablespoons of fresh lemon juice.
cooking.nytimes.com
This recipe is by Dena Kleiman and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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What a delectable sandwich to serve alongside tea!
cooking.nytimes.com
You can used either canned or home-cooked chickpeas in this take on the classic Italian dish pasta con ceci, which is an excellent, nutritious, quick-cooking dinner But even more appealing is the way the soft earthiness of the chickpeas plays off the al dente pasta, coating it like a rich sauce but without a lot of fat The whole dish is zipped up with some lemon, garlic and red pepper flakes.
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A cool, crisp, mayo-free salad suited for warm weather.