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cooking.nytimes.com
The difference between a good soup and a great soup is the stock, and if you've never made your own, you're really missing out This recipe from the legendary Jacques Pépin takes a few hours, but very little effort, and you'll never go back to those cardboard cartons of over-salted stock again It also freezes beautifully.
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Is it time to warm up? Snow everywhere, bitter winds, wet feet. Don’t go out! Make this awesome Shrimp Malai & stay in. This dish was made for weather...
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Grapefruit and lime juice sweetened with almond syrup (orgeat).
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This Arabian dessert is a simple pudding flavored with rose water.
Ingredients: water, rose water, milk, sugar, cornstarch
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Cashews and water chestnuts combine with chicken in this yummy and easy stir fry.
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Cocktail wieners are slow cooked in a tangy barbecue sauce.
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A tangy version of bacon wrapped chestnuts.
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Gooey, intense little chocolate mini cakes are just waiting for your creative touch--from fresh berries to a decadent frosting. They're bursting with bittersweet chocolate flavor.
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A space-based shooter designed to provide blast off.
Ingredients: maraschino cherry
cooking.nytimes.com
This recipe is by Melissa Clark. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: mango, yogurt, milk, sugar, rose water
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Get Bacon-Wrapped Water Chestnuts Recipe from Food Network
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Get Turkish Martini Recipe from Food Network