Search Results (5,943 found)
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This recipe is by Molly O'Neill and takes 4 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This Cheddar cheese bread pudding is delicious served either hot or cold with a salad.
cooking.nytimes.com
This recipe is by Jim Meehan. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: rye whiskey, lime juice
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Cornmeal gives these waffles extra texture without weighing them down.
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A classic deli-style grilled chicken sandwich recipe.
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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.
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A cream cheese sandwich spread gets kicked up a notch by adding jalapeno peppers, pimentos, grated onion, garlic powder, and cayenne pepper. Layered with bacon and sliced avocado, it's destined to become a family favorite.
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Third-place winner in SF Food Wars’ 2009 Mac Battle Royale with Cheese.
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A complex, complex rye whiskey and cognac cocktail named after a hotel in the Old Quarter of New Orleans.
cooking.nytimes.com
Sour cherries are too tart to eat raw, but go down amazingly easy when you muddle them with sugar and douse them with whiskey in this spin on a classic old fashioned.
Ingredients: cherries, orange peel, sugar, bourbon