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This recipe is by Moira Hodgson and takes 2 hours 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Quick and easy black beans with a hint of cilantro are ready in less than an hour thanks to cooking in the pressure cooker.
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Delicious black beans pureed and combined with chorizo, onions, and a hint of garlic. Perfect as an enchilada filler or as a side dish.
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This black pepper-blackberry slush is softer than (but similar to) a granita. It's great as a dessert, or to cleanse your palate in between courses.
Ingredients: water, sugar, black pepper, salt
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Black-eyed peas are mashed with crumbled bacon and roasted red pepper, then formed into patties, and fried until golden, crispy, and delicious.
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Black bean vegetable soup with pureed tomatoes and corn is a hearty and warm dish to serve on cold days.
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Get Blackberry-Black Pepper Cocktail Recipe from Food Network
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Get Cracked Black Pepper Pasta Recipe from Food Network
Ingredients: flour, eggs, olive oil, black pepper
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Get Classic Black and Tan Recipe from Food Network
Ingredients: pale lager, guinness stout
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Asparagus and artichoke breakfast casserole with bacon, cheddar cheese, rustic bread, milk and egg. Perfect for a Sunday brunch!
cooking.nytimes.com
Here is a recipe for homemade quinine syrup, which will take the staid gin and tonic up a few notches The syrup is made from cinchona, the bark of a shrub originally from Peru but now cultivated in various tropical climes worldwide, from which is extracted the alkaloid quinine, the original anti-malarial medication It is available at a well-stocked herb store or, as always, online.