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cooking.nytimes.com
This recipe is by William L. Hamilton and takes 2 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: clamato juice, dry sherry
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The soft bread made with buttermilk smells great right out of the bread machine!
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This recipe introduced to me by an Italian woman combines thin strips of chicken breast in a lemon butter sauce with bacon, mushrooms, artichoke hearts, and capers; served over bowtie pasta.
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Not only is Chef John's recipe for no-bake mac and cheese delicious, but it's a triumph of textural perfection. The recipe serves two, but makes enough cheese sauce for a second batch. Store it in the fridge until the next time you crave mac 'n' cheese.
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Substitute seasonal ingredients for a salad that’s great year-round.
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It’s just a martini with an onion instead of an olive.
Ingredients: vodka, vermouth, cocktail onions
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Chow mein noodles and peanuts in a chocolate and butterscotch coating.
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This is a great drink for folks who like the presentation of a martini, but can't stomach the strong alcohol taste. The cranberry juice takes the bite right out of this drink and gives it a smooth taste.
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A simple cocktail of chilled gin and angostura bitters, served as is or topped up with a splash of soda water.
Ingredients: gin
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Mix up an easy herb rub with sage, rosemary, fennel, and bay leaf, and the herb mixture will infuse these easy grilled pork chops with delicious Mediterranean flavors over several hours. Grilling them is quick. If it's raining, just broil the chops.
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Chef John's spicy and creamy baked dip is made with fresh chorizo, bell pepper, chiles, and three kinds of cheese. Serve with tortilla chips.
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This pineapple upside-down pound cake is made in a Bundt® pan; filled with pineapple, cherries, cream cheese, and eggs, it's a rich treat.