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You don’t need stoneware crocks or special jars to make kimchi You do need a large bowl and multiple containers When you become confident, you can add radishes and turnips, but this is the basic formula, from a book on preserving, “Tart and Sweet” by Kelly Geary and Jessie Knadler
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Marzipan and sliced almonds are sprinkled over this fragrant white cake that gets its light and tender texture from whipped egg whites.
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For this sweet and tangy chicken, Marcie Turney blends tamarind and other Indian flavors into her molasses barbecue sauce.
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A hearty dose of Bailey's® Irish cream liqueur takes this soda bread recipe to a whole new level.
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Fresh strawberries are filled with an orange-flavored cream cheese.
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This Brooklyn cocktail is similar to its brother the Manhattan; the recipe includes whiskey, dry vermouth, maraschino liqueur, and bitters.
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A thick and sweet sauce made with dark soy sauce, sugar, garlic, curry leaves, ginger, and star anise. Use it with all of your Asian cuisine!
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Garlic, serrano peppers, and garam masala are cooked with cabbage and potatoes in the Indian-inspired masala cabbage soup.
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This almond-flavored cake recipe features an apricot filling and cream cheese frosting, both of which are spiked with amaretto.
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Citrus Pork with Egg Noodles is quick and easy, perfect for a midweek dinner! With strips of pork loin sautéed with cumin and garlic, served in a citrusy sauce with carrots and egg noodles.
cooking.nytimes.com
This recipe is by Pete Wells. Tell us what you think of it at The New York Times - Dining - Food.
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