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Use this basic dry-roasted chickpea recipe to create a tasty, crunchy baked snack customized with your favorite flavors and seasonings.
Ingredients: garbanzo beans, olive oil, salt
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Chef John's overnight "dry-brine" technique will produce the juiciest and most flavorful pork chops you've ever had.
www.delish.com
This cocktail is made with icy Moscato d'Asti, which is sweeter than champagne but much lighter than the dessert wine from the same grape.
cooking.nytimes.com
This is based on a number of Greek dishes that are made with barley rusks, rock- hard twice-baked barley bread slices that are sold in bakeries and reconstituted for delicious salads and soups You can make the rusks with any hearty country bread, just by drying out thick slices in a low oven The authentic Greek version of this recipe has a lot more olive oil and garlic
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Visit a Japanese grocery store to gather the ingredients for this delicious clear broth. Kelp, bonito and sake impart a delicate flavor to the soup. Strain the liquid and serve with simple slices of spinach, citron and fish paste.
Ingredients: water, bonito, spinach, salt, soy sauce, sake, yuzu
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String cheese is breaded in Parmesan-studded breadcrumbs and baked in olive oil. Serve with marinara for an easy restaurant-style appetizer.
www.simplyrecipes.com
A quick and easy, delicious salsa recipe to accompany steak and meat dishes is this bell pepper salsa, seasoned with red chile flakes, onions, and parsley, basil or arugula.
www.chowhound.com
A recipe for a basic white wine spritz that you can change with your mood.
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A variation on the classic martini, the Gibson mixes gin and dry vermouth together and garnishes the cocktail with a cocktail onion.
Ingredients: gin, vermouth, ice, pearl onions
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This Swedish yellow pea soup is flavored with smoked ham.
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This spelt flour version of challah is kneaded in a bread machine, and topped with your choice of toppings.