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cooking.nytimes.com
Scallops, yes, and pomegranate, but the real delight of this recipe is in the Foriana sauce, a sweet walnut, pine nut, garlic, raisin and oregano sauce I learned from my dad The original recipe calls for minced anchovies and the sauce served on thin spaghetti Either version is delicious.
www.delish.com
Rome Beauties are bright red and medium-large, with a tender, slightly sweet flesh. They are a good choice for baking because they hold their shape well.
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These excellent margaritas have a subtle, smoky flavor. The secret: The limes and lemons are grilled before being juiced.
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A simple orange and gin cocktail.
www.allrecipes.com
This simple glaze combines salty and savory miso paste with sweet maple syrup. The rice vinegar marries the two, and a few drops of hot sauce are all you need to complete this incredibly easy, yet sophisticated dish.
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Use real maple syrup and this recipe to achieve rich and golden cookies with a rich maple flavor.
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Shrimp, scallops, and asparagus are simmered together with lime, curry, and coconut milk to create a delicious seafood curry!
cooking.nytimes.com
Like many dishes that rely on combinations of spices, a tagine, which is a slowly braised stew, may look more intimidating to cook than it is Even with shortcuts, the results are exotic in flavor and appearance My version of this tagine may not compare to those that begin with toasting and grinding spices and peeling grapes, but it is easily executed and, I think, divine
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This Atholl Brose Cocktail recipe consist of blended Scotch whiskey, honey syrup, cold-process coffee concentrate, oat-infused milk and grated nutmeg.
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Mini pecan pie-shaped cookies filled with a rich pecan filling are something different for your cookie tray this year.
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An easy shrimp ceviche recipe with West African roots. You'll need shrimp, ginger, lime juice, a habanero pepper, cilantro, and shallots.
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.