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Rhubarb is one of the first flavours of spring and these delicious bars have just the right amount of sweet and tang.
Rhubarb is one of the first flavours of spring and these delicious bars have just the right amount of sweet and tang.
Ingredients:
rhubarb, brown sugar, water, gingersnap cookie, butter, sour cream, flour, eggs, vanilla
www.allrecipes.com
To make these marvelous margaritas, blend frozen limeade and golden tequila with triple sec and lime juice. Careful, these pack a wallop.
To make these marvelous margaritas, blend frozen limeade and golden tequila with triple sec and lime juice. Careful, these pack a wallop.
www.chowhound.com
This is the perfect side dish for East meets West. The American classic gets a modern update by adding spicy chopped fermented cabbage and Korean chili paste.
This is the perfect side dish for East meets West. The American classic gets a modern update by adding spicy chopped fermented cabbage and Korean chili paste.
Ingredients:
potatoes, eggs, bacon, cabbage kimchi, gochujang, red onion, lemon juice, mayonnaise, soy sauce, dijon mustard, sesame seed, garlic, scallions
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Get Charred Beef Medallions with Poblano-Margarita Sauce Recipe from Food Network
Get Charred Beef Medallions with Poblano-Margarita Sauce Recipe from Food Network
Ingredients:
olive oil, butter, medallions, onion, poblano peppers, cumin seed, gold tequila, lime juice, veal, orange, heavy cream, salt, black pepper
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The Texas part of the tea comes from the tequila as opposed to a Long Island iced tea, which uses gin instead of tequila. This is the standard Bartender's recipe for a Texas Tea.
The Texas part of the tea comes from the tequila as opposed to a Long Island iced tea, which uses gin instead of tequila. This is the standard Bartender's recipe for a Texas Tea.
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Get Golden Margarita Recipe from Food Network
Get Golden Margarita Recipe from Food Network
cooking.nytimes.com
This recipe is by Molly O'Neill and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Molly O'Neill and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
Steven Satterfield, the chef at Miller Union in Atlanta, published a version of this recipe for a kind of Lowcountry risotto in his cookbook, "Root to Leaf." He uses Carolina Gold rice, a heritage long-grain variety, but any good long-grain rice will do Likewise, feel free to substitute other hams for the country ham called for in the recipe But use the very best peas you can find or, failing that, asparagus tips or tiny radishes
Steven Satterfield, the chef at Miller Union in Atlanta, published a version of this recipe for a kind of Lowcountry risotto in his cookbook, "Root to Leaf." He uses Carolina Gold rice, a heritage long-grain variety, but any good long-grain rice will do Likewise, feel free to substitute other hams for the country ham called for in the recipe But use the very best peas you can find or, failing that, asparagus tips or tiny radishes
Ingredients:
butter, gold, dry white wine, vegetable stock, heavy cream, country ham, english peas, salt
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Get Fennel Seared Swordfish with Smoked Tomato Butter, Yukon Hash and Bottarga Citrus Salad Recipe from Food Network
Get Fennel Seared Swordfish with Smoked Tomato Butter, Yukon Hash and Bottarga Citrus Salad Recipe from Food Network
Ingredients:
wood chips, tomatoes, fennel, shallots, cloves, dry white wine, heavy cream, fish, salt, sugar, fennel seed, oregano, black peppercorns, thyme, swordfish, olive oil, butter, potatoes, red bell pepper, swiss chard, black pepper, mizuna, orange
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These chicken breasts are stuffed with a mixture of sharp Cheddar cheese, broccoli, and rice, and may just remind you of a deliciously, cheesy bowl of broccoli and cheese soup.
These chicken breasts are stuffed with a mixture of sharp Cheddar cheese, broccoli, and rice, and may just remind you of a deliciously, cheesy bowl of broccoli and cheese soup.
Ingredients:
broccoli, cheddar cheese, white rice, onion, salt, garlic granules, chicken breasts, poultry
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.
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.