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Fresh ginger, lemon juice, and peppercorns give a spicy change to regular simple syrup. Try it in your next cocktail!
cooking.nytimes.com
Here’s the problem with homemade stock: It’s so good that it doesn’t last long What’s needed is something you can produce more or less on the spot Although water is a suitable proxy in small quantities, when it comes to making the bubbling, chest-warming soups that we rely on in winter, water needs some help
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Get Garam Masala Recipe from Food Network
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A fragrant curry powder made from scratch takes this family-friendly Japanese chicken and vegetable curry to a new level of deliciousness.
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Get into the holiday spirit with Honey Mulled Wine! This red wine is sweetened with honey and spiced with cinnamon. It's an easy (and easy to love) winter warmer.
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Tenderized octopus is char-grilled and drizzled with extra virgin olive oil, a squeeze of fresh lemon, and a sprinkling of fresh parsley. Simple, yet deliciously satisfying!
cooking.nytimes.com
A good-tasting fruit vinegar can be the cooking medium for an entire dish For these ribs, adobo, the vinegar-laced national dish of the Philippines, is a delight.
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This tasty stock is exceptionally easy to make.
cooking.nytimes.com
This recipe is by David Tanis and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Goat meat marinated in an ancho chile marinade is slow cooked until tender in this traditional Mexican stew, birria de ameca, for holidays.
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Mashed, creamed turnips recipe with turnips, milk, butter, cream, cloves, and nutmeg.
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This easy mushroom broth recipe makes the perfect base for soups, stews, gravies, and risottos.