Search Results (627 found)
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The cardamom-spiced dough makes these Danish cinnamon rolls stand apart from the sweet roll crowd! Frost with a confectioners' sugar glaze, if desired.
cooking.nytimes.com
Layered flavors are the secret behind this chicken salad, from the chef Sara Kramer of Kismet in Los Angeles After grilling the chicken and letting it rest, reserve the chicken juice to whisk into a vinaigrette of olive oil and lemon juice Then add chile crisp, that chile-flake-in-oil condiment some Chinese restaurants have on the table, and augment it with toasted and crushed coriander, fennel seed and cardamom
www.delish.com
The bark, roots, and other more esoteric ingredients used to make bitters can be found at dandelionbotanical.com.
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An authentic Mexican stew made with red chili pods, pork roast, pork rinds, and pigs' feet (use pork shanks instead of pigs' feet if you are squeamish). You can also substitute hominy for the posole if it is not available in your grocery store.
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Simmered with warm winter spices, this syrup adds holiday cheer to any cocktail.
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The Raspberry Cappuccino is a lovely after dinner drink; a strong coffee with a hint of fruit flavors. We love it!
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All the sweet ingredients of apple crisp are baked with whole wheat and kamut flours creating apple crisp muffins. Try with a streusel topping!
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This classic Ethiopian spice blend with lots of heat and even more spices--like cumin, coriander, cardamom and more--makes an amazing addition to soups and stews.
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Get I Ain't Chicken Chicken: Crispy Roasted Chicken Breasts with Orange and Cardamom Recipe from Food Network
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This fava bean salad recipe is spring in a bowl, loaded with earthy chanterelle mushrooms and bright green fava beans, and topped with a poached egg.
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Light, airy, and delicious, these classic Swedish treats are ideal for Valentine's Day.
cooking.nytimes.com
Anyone who has spent time in New Mexico knows that fiery red chile sauce, made with local dried chiles, finds its way into most meals there, enhancing plates of huevos rancheros or enchiladas But just as often, it is the base for a meat stew, usually beef, pork or lamb The dish is known as carne adovada, and it is insanely good