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Get Old-Fashioned Cherry Clafoutis Recipe from Food Network
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The mustard and breadcrumbs give the pork chops a crust that becomes crunchy without frying.
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This sazerac jelly shots recipe uses rye whiskey in the gelatin base, is brushed with bitters and absinthe, and is topped with a crunchy lemon-flavored sugar.
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This rum and vodka-spiked smoothie will knock you off your feet!
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Spicy, smoky, and sweet. This is the perfect addition to that crusty roll you've been trying to figure out a sandwich filling for!
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Black cod fillets marinated in a vinegar oil mixture and served as a classic escabeche.
cooking.nytimes.com
Jerk chicken — spicy and grilled — is a dish for which Jamaica is justly famous, though it is made across the Caribbean basin and has been for more than 400 years The pungent marinade includes lots of allspice (called pimento in the islands), black pepper and clove, but gets an even bigger kick from ultra-spicy yellow Scotch bonnet peppers, similar in shape and intensity to habanero chiles You can certainly grill it in the island manner
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Get Spicy Pumpkin and Collards Recipe from Food Network
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Get French Toast Cake Pop Recipe from Food Network
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Get Hot Apple Cider Toddy Recipe from Food Network
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Nobody and we mean nobody is too full of turkey to eat one (or two...or six) of these irresistible truffles, made by layering dark chocolate ganache and pecan pie filling in miniature baking cups.
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This dark sweet brine, enriched with maple syrup and whiskey, can be used on any kind of poultry and pork. It gives a sweet, maple flavor to meats.