Search Results (15,929 found)
cooking.nytimes.com
This recipe comes from Edward Khechemyan, the chef of Adana in Los Angeles The food is not easily categorized He learned to cook from his father, but given that that man was from Iran, that his upbringing was Armenian-American and that the Russian influence was strong everywhere, the menu is a hodgepodge in the best sense of the word, boasting of innumerable kebabs and more than a few intriguing salads and dishes of beans, and of rice and other grains
www.allrecipes.com
Two classic bourbon-based drinks come together in this recipe for an old-fashioned Manhattan.
cooking.nytimes.com
This recipe is by Marian Burros and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
Mezcal adds an element of smoky surprise to this riff on a mai tai.
www.simplyrecipes.com
Homemade apple butter recipe, complete with step-by step instructions. Apple butter spiced with cinnamon, cloves, allspice, and lemon. Great on toast!
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Humdinger cake, very similar to hummingbird cake, combines yellow cake mix, pineapple, and bananas to create a very moist cake.
www.chowhound.com
All the flavor of a Bramble but without the alcohol.
Ingredients: bay leaf, lemon juice, tarragon
www.allrecipes.com
Grilled salmon flavored with a soy sauce-based marinade and sprinkled with sesame seeds is a quick and easy meal.
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Paneer floats in a perfectly seasoned, creamy sauce in this traditional Indian recipe for paneer tikka masala.
www.chowhound.com
Garlic mayo with hint of paprika.
www.allrecipes.com
Red wine and cherry brandy are combined with frozen fruit juices to make a big batch of easy, fruity sangria that's ready to drink as soon as it's mixed.
www.delish.com
You bet it's better on bread!