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cooking.nytimes.com
Seasoning pork chops with a paste of fresh ginger, chile, cumin and tamarind gives the brawny meat a deeply spicy, sour flavor that gets more intense the longer it marinates Then the excess marinade is mixed into the drippings to make a heady sauce If you can’t find tamarind concentrate (also sometimes called tamarind extract), lime juice will supply the sour notes, though without the same fruity complexity.
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Get Hampton Chutney Co.'s Mango Chutney Recipe from Food Network
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Try this spicy, fruity cocktail.
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This delicious blueberry liquor makes a wonderful gift, just allow 4 months for it to age!
Ingredients: blueberries, lemon, cloves, vodka, syrup
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This Passover matzo granola recipe bakes matzo pieces and pistachios in a buttery maple glaze before tossing them with dried apricots and raisins.
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Get Pumpkin Roulade with Ginger Buttercream Recipe from Food Network
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A simple dressing of cider vinegar and maple syrup dresses a mixture of couscous, walnuts, sunflower seeds, almonds, and cranberries in this recipe.
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A very coconutty and chewy Flilipino rice flour dessert. Traditionally, this is baked in banana leaves.
cooking.nytimes.com
This recipe is by Jacques Pepin and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Those who seek out remains in the cupboard will enjoy these fresh marshmallow bones.
Ingredients: water, vanilla, gelatin, sugar, corn syrup
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Smoky Mexican mezcal meets tequila, lime, and homemade pomegranate syrup in this salt-rimmed toast to Dia de los Muertos.