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This recipe is by Jim Meehan. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: cognac, lemon juice, cura ao
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A recipe by Ayesha Curry for chicken thighs with carrots.
cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 6 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Invited to a party and don't know what to bring? Don't fret! Your host will be all smiles when you show up with a bowl of this Vodka Sangria.
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A 'hot' favourite of the Thais and one of our favourites too! It can be as easy as buying the ready made paste from an Asian supermarket or you can make your...
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Sangria is a Spanish wine punch that includes chopped fruit and sparkling water for a refreshing summertime cooler.
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Cranberry and cashew cookies with a hint of orange are a colorful cookie for the holiday season, but can be made any time of the year.
cooking.nytimes.com
Sweetened, spiced hot tea is sold all over India by chai wallahs, or tea sellers This version, which is adapted from “Street Food of India” by Sephi Bergerson, is made with black tea, fresh ginger, green cardamom pods, milk and sugar Make it your own by adding cinnamon, cloves, pepper, fennel or star anise.
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This is a great easy prawn marinade. We put them out as appetizers, but they can also be a main course. I've also sauteed them with the marinade and used the sauce with pasta or just lapped it up with French bread!
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Kulich is a sweet yeast bread, similar to panettone, that is studded with candied fruit, rum-soaked raisins, and chopped almonds.
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A yummy cake with a margarita flavor and cream cheese frosting, this is fun for Cinco de Mayo or just a party.
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This cinnamon-scented sweet potato casserole calls for the addition of sugar and orange juice to the puree which is topped with miniature marshmallows and baked.