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Beer and rosemary do triple duty in this chicken dish for two--first as a marinade, then as a cooking liquid, and finally as a deeply flavored sauce.
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You can eyeball this recipe instead of measuring everything out perfectly, and it will still taste great.
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You're just one copper mug away.
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This snack unites salty and sweet in every heaping handful.
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I adapted one of my stand-by recipes for pork shoulder to include Guinness and hard cider (the ingredients a drink I love called a black velvet) as the cooking...
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Venison (deer meat) is marinated in beer and Worcestershire sauce, then breaded and fried in hot oil until crispy and golden brown.
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Get Fried Fish with Smashed Chips Recipe from Food Network
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This is a vegetarian recipe for Pad Thai: tangy-spicy flavors of tamarind and sriracha tossed with rice noodles and tofu, topped with peanuts.
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Made with pumpkin spice batter, a surprise pumpkin cheesecake filling, and a crumb topping, these muffins are a pumpkin party in your mouth!
cooking.nytimes.com
This recipe is by Barbara Kafka and takes 17 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: water, white cornmeal, salt, butter
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With white wine and Galliano.
cooking.nytimes.com
This recipe is by Eric Asimov. Tell us what you think of it at The New York Times - Dining - Food.