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The only way to serve up cheesecake during the fall: in an apple.
cooking.nytimes.com
Cynar is a low-proof, bittersweet amaro derived from artichokes, among many other ingredients Italians typically drink it over ice with a slice of orange But it has found a home in many cocktails thanks to adventurous American mixologists who not only treat it as a supporting player, but also sometimes as the foundation of a drink
Ingredients: cynar, vermouth, lemon juice, orange
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This consommé célestine recipe uses a classic French method to create clear chicken stock that is garnished with herbed crêpe ribbons.
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Get Lemon-Basil Granita Recipe from Food Network
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These Panko breadcrumbs seasoned with Dijon and thyme instantly upgrade any type of meat, especially this juicy pork tenderloin.
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Get Smoky Margarita Recipe from Food Network
Ingredients: mezcal, agave syrup, lime
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Wild persimmons start to blush along the country roads of Indiana in late September, stealing the colors of sunset and weighing down their trees like Christmas balls They are native to the landscape, unlike the Chinese and Japanese varieties cultivated in California and found in grocery stores Foraging carries on through November, when the fruit claims a place at the Hoosier Thanksgiving table in the form of a dark gold pudding, distant kin to the sweet persimmon bread offered to early colonials by the Cherokee
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This recipe is by Jill Santopietro and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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This cake will be the hit of your shark-week marathon.
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It's about that thyme for chicken and mushrooms.
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Get Rigatoni and Cheese Recipe from Food Network