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This bloody mary recipe is a blast thanks to liberal additions of horseradish and hot pepper sauce.
cooking.nytimes.com
This recipe comes from Edward Khechemyan, the chef of Adana in Los Angeles The food is not easily categorized He learned to cook from his father, but given that that man was from Iran, that his upbringing was Armenian-American and that the Russian influence was strong everywhere, the menu is a hodgepodge in the best sense of the word, boasting of innumerable kebabs and more than a few intriguing salads and dishes of beans, and of rice and other grains
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Two classic bourbon-based drinks come together in this recipe for an old-fashioned Manhattan.
cooking.nytimes.com
This recipe is by Marian Burros and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
Mezcal adds an element of smoky surprise to this riff on a mai tai.
www.simplyrecipes.com
Homemade apple butter recipe, complete with step-by step instructions. Apple butter spiced with cinnamon, cloves, allspice, and lemon. Great on toast!
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Humdinger cake, very similar to hummingbird cake, combines yellow cake mix, pineapple, and bananas to create a very moist cake.
www.chowhound.com
All the flavor of a Bramble but without the alcohol.
Ingredients: bay leaf, lemon juice, tarragon
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Garlic mayo with hint of paprika.
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Red wine and cherry brandy are combined with frozen fruit juices to make a big batch of easy, fruity sangria that's ready to drink as soon as it's mixed.
www.delish.com
You bet it's better on bread!
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Get Salsa Verde Recipe from Food Network