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Get The Country Cat's Beef Jerky Recipe from Food Network
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This dessert is divine in its simplicity. Rich, tangy buttermilk makes the cake deliciously moist, and a splash of vanilla throughout.
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For summers best salad tahini, or sesame seed paste, becomes a dreamy dressing with lemon zest.
cooking.nytimes.com
There are three pretty joyful projects here that reward not only the pleasure-driven eater but the scientifically curious mind as well Making soy milk, making soft tofu, and making a savory caramel sauce (not sweet like the one you're probably accustomed to, but vinegary and spicy) are all as easy as those beginner science projects we remember from grade school (growing marigolds or sprouting avocado pits) and equally as wondrous As always, ingredients matter
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This pizzelle is based on a traditional Hungarian family recipe that uses less flour for a thin and delicate cookie with a hint of anise.
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Get Refrigerator Pickles: Cauliflower, Carrots, Cukes, You Name It Recipe from Food Network
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These spare ribs are marinated in light and dark soy sauce, orange juice, garlic, and peppercorn, then fried briefly. After simmering the ribs, marinade, and spices such as star anise and cinnamon for an hour, they are ready to serve with white rice. Very flavorful and tender!
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A traditional Louisiana gumbo served during Lent that is based on loads of greens such as collards, kale, turnip greens and spinach.
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This Asian-inspired dish is sure to impress guests at your backyard cookout this summer.
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Springerle cookies are a centuries-old, anise-flavored German Christmas cookie made using decorative, carved wooden molds or rolling pins. Allowed to dry overnight, the designs remain embossed in the cookies when baked.
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Get Wine Poached Seckel Pears Recipe from Food Network
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These delicious cumin-scented potato pancakes are laced with leeks and crispy kale, adding a putatively healthy touch to the standard fried latke You can serve them with Greek yogurt, sour cream or crème fraîche But a chutney or yogurt blended with cilantro, mint and garlic would make for excellent eating as well