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cooking.nytimes.com
Heat is an integral aspect of Southwestern cooking, so it’s no surprise that local chiles of all kinds accent the flavor of Thanksgiving Cooks put them in everything from Hatch turkey rubs to chipotle mashed potatoes to chiltepin cranberry sauce, which uses the small, round, fiery hot chiles that are native to Arizona and northern Mexico You can make this sauce a day ahead and chill it; if it's too stiff for your tastes when you remove it from the fridge, add a little water and sugar, reheat until simmering and then cool once more
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At a recent visit to Cole's Chop House in Napa, we had the most delicious cocktail called a 'Red Pear'. Our thanks to Cole's for giving us the recipe:-
Ingredients: vodka, pomegranate juice
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Get The Classic Cognac Cocktail Recipe from Food Network
Ingredients: cognac, lemon juice, lime juice
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Chef John braises octopus until tender, then sears it on a hot grill to achieve the great tenderness of his Spanish octopus.
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An unbeatable blend of Pinot Blanc, Lillet, and apple juice.
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Fresh pineapple and pineapple juice combine with fresh basil to make this simple and refreshing sorbet.
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Asian flavors dominate this version of chicken noodle soup.
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A comforting Indian spinach dal recipe of yellow split peas and spinach flavored with butter infused with cumin, turmeric, garlic, ginger, and serrano chile.
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A tropical drink with passion fruit.
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Low-fat plain yogurt can also be used.
Ingredients: yogurt, lemon juice, lamb, salt, pepper
cooking.nytimes.com
This recipe is by William L. Hamilton. Tell us what you think of it at The New York Times - Dining - Food.
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Mint, sugar, and champagne: for playas only!