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Red and green bell peppers and carrots give color to this chowder made with half-and-half and frozen corn kernels. Serve sprinkled with grated cheese.
Red and green bell peppers and carrots give color to this chowder made with half-and-half and frozen corn kernels. Serve sprinkled with grated cheese.
Ingredients:
butter, onion, green bell pepper, red bell pepper, carrots, corn kernels, potato, salt, black pepper, cayenne pepper, water, milk, half and half, cheddar cheese
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Take a virtual trip to Paris with this homemade recipe for pain au chocolat--flaky, buttery chocolate croissants with just the right amount of bittersweet chocolate filling.
Take a virtual trip to Paris with this homemade recipe for pain au chocolat--flaky, buttery chocolate croissants with just the right amount of bittersweet chocolate filling.
cooking.nytimes.com
The Tuxedo is a simple affair, made of gin, sherry and orange bitters, that will give any traditional martini a run for its money in dryness One of the most prominent old cocktail books to feature this recipe was issued by the Waldorf-Astoria hotel bar in 1934 Jarred Roth, beverage director of the Bar Room at the Beekman in New York, gives the drink an added herbal touch by applying a light rinse of absinthe to the glass
The Tuxedo is a simple affair, made of gin, sherry and orange bitters, that will give any traditional martini a run for its money in dryness One of the most prominent old cocktail books to feature this recipe was issued by the Waldorf-Astoria hotel bar in 1934 Jarred Roth, beverage director of the Bar Room at the Beekman in New York, gives the drink an added herbal touch by applying a light rinse of absinthe to the glass
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Get Award Winning Competition Barbecue Pork Butt Recipe Recipe from Food Network
Get Award Winning Competition Barbecue Pork Butt Recipe Recipe from Food Network
Ingredients:
pork butt, apple juice, water, worcestershire sauce, salt, sugar, onion, garlic, soy sauce, brown sugar, paprika, chili powder, dry mustard, black pepper, crab, ginger, cider vinegar, canola oil, smoked bacon, sweet onion, cloves, onion powder, garlic powder, tomato ketchup, yellow mustard, honey, preserves
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Get The Barefoot Contessa Recipe from Food Network
Get The Barefoot Contessa Recipe from Food Network
www.chowhound.com
This Bloody Mary salt recipe combines sun-dried tomatoes, Tabasco, Worcestershire, and celery seeds in one flavored salt.
This Bloody Mary salt recipe combines sun-dried tomatoes, Tabasco, Worcestershire, and celery seeds in one flavored salt.
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Sweet and sour meatballs that will be a hit at any party.
Sweet and sour meatballs that will be a hit at any party.
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This simple pork roast is first rubbed with onion soup mix, covered in cranberry sauce, then slow-cooked to tender perfection in this sweet and savory twist on the traditional pork roast.
This simple pork roast is first rubbed with onion soup mix, covered in cranberry sauce, then slow-cooked to tender perfection in this sweet and savory twist on the traditional pork roast.
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This classic laminated croissant dough takes time and effort, but if you're feeling ambitious, you can make authentic melt-in-your-mouth pastries!
This classic laminated croissant dough takes time and effort, but if you're feeling ambitious, you can make authentic melt-in-your-mouth pastries!
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A simplified version of crab bisque using packaged hollandaise sauce for added richness and pre-cracked - Maryland if you can find it - crabmeat. Ready in 45 minutes, or less.
A simplified version of crab bisque using packaged hollandaise sauce for added richness and pre-cracked - Maryland if you can find it - crabmeat. Ready in 45 minutes, or less.
Ingredients:
flour, hollandaise, half and half, butter, old bay, dry mustard, celery seed, whipping cream, sherry, crabmeat
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A light vodka cocktail recipe made with the herbal and floral flavors of fresh thyme, chamomile tea leaves, and elderflower liqueur.
A light vodka cocktail recipe made with the herbal and floral flavors of fresh thyme, chamomile tea leaves, and elderflower liqueur.
cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Nancy Harmon Jenkins and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.