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cooking.nytimes.com
When the chef Tony Maws’s grandparents died, he decided to start having Passover Seder at his restaurant, Craigie on Main in Cambridge, Mass This short rib recipe, brought to The Times in 2011, was among the dishes he served, both to his family (on the first night) and his diners (on the second and third nights) It’s a Sephardic take on his grandmother’s tsimmes and brisket, prepared a day in advance and refrigerated to let the flavors meld and the fat float to the top to be skimmed
cooking.nytimes.com
These plums can also be made in advance (though remember to reheat gently so the fruit doesn't fall apart) and their berried cinnamon-scented syrup drenches the sweet French toast gloriously If you wish, you can remove the cooked plums and let the syrup reduce for a more intense, stickier sauce.
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Kerry Simon's Asian-style sangria combines Sauvignon Blanc with green-tea-flavored vodka, but it can be made with plain or citrus vodka as well.
www.allrecipes.com
Cherry juice joins gin and cherry brandy in this refreshingly fruity cocktail.
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This brisket gets rubbed with seasonings, braised and roasted so it's super-tender with a crisp crust; it goes perfectly with the garlicky oregano sauce.
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Get Grilled Stone Fruits with Balsamic and Black Pepper Syrup Recipe from Food Network
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Give your cocktail a backbone with these homemade bitters.
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Get Grilled Hamachi Collar with Ponzu Dipping Sauce Recipe from Food Network
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Nutritious buckwheat flour gives these crepes a rich, nutty flavor.
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You can make this sauce, which comes together effortlessly in a blender, up to an hour in advance; keep it warm in a heatproof bowl set over a pan of simmering water, stirring occasionally.
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Assorted mushrooms, vegetables, chicken, and noodles mingle well in this hearty and healthy soup.