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Get Royal Usquebaugh Recipe from Food Network
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This salad is a riff on a traditional Spanish dish, pulpo a la gallega, a favorite item on tapas bar menus all over the country It is essentially boiled octopus and potatoes, sliced and served with a good drizzle of olive oil and a dusting of smoky pimentón This version uses lobster instead, and adds strips of roasted pepper and cherry tomatoes.
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This variation on the classic mai tai combines three kinds of rum with orgeat, orange liqueur, and lime juice for a taste of the Pacific islands!
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The perfect dessert for Peeps season.
Ingredients: cocktails, alcohol, soups, chocolate
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Vegetables are sautéed for extra flavor before adding to the slow cooker. Tomato Paste and Crushed Tomatoes are added to them, along with fresh herbs. A French classic that is great as an entrée or a perfect side dish.
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Brown sugar, molasses, mustard, and gold rum combine to create this delicious, sweet-and-spicy ham glaze.
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Assuming you've got the baby part covered, this recipe breaks down every step for making a festive Mardi Gras king cake complete with a special pecan filling.
cooking.nytimes.com
Mashed potatoes are very forgiving, and with a good masher, hot potatoes and enough butter and salt, cooks can accommodate religionists of the fluffy style and partisans of the creamy and dense Be openhanded with salt and butter but stingy with milk, which will flatten out the bright, earthy potato taste (And for everything you need to know to make perfect potatoes, visit our potato guide.)
Ingredients: potatoes, butter, milk
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What do you do when you find yourself with 5 pounds of kiwis? Make margaritas! With a zippy kick-in-the-pants, this is a great new way to enjoy an old favorite.
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Plenty of us love our meat and potatoes, but sometimes a plain-old baked Russet gets a bit boring. Kick up your starch intake with this recipe that combines shallots...