Search Results (18,705 found)
www.delish.com
Get a little salty with your hot chocolate.
Get a little salty with your hot chocolate.
cooking.nytimes.com
This recipe is by Merrill Stubbs. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Merrill Stubbs. Tell us what you think of it at The New York Times - Dining - Food.
www.chowhound.com
A Negroni twist that uses tequila instead of gin.
A Negroni twist that uses tequila instead of gin.
www.chowhound.com
Brims with a sophisticated but tart edge.
Brims with a sophisticated but tart edge.
cooking.nytimes.com
This recipe is by Corby Kummer and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Corby Kummer and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
milk, egg whites, brandy, cake flour, sugar, baking powder, salt, cinnamon, cloves, cocoa, butter
www.allrecipes.com
This hearty sorghum soup is the perfect meal to warm you up on a chilly fall or winter day. Packed with veggies and topped with Italian cheese, this soup is sure to be a new lunch or dinner time favorite.
This hearty sorghum soup is the perfect meal to warm you up on a chilly fall or winter day. Packed with veggies and topped with Italian cheese, this soup is sure to be a new lunch or dinner time favorite.
Ingredients:
sorghum, chicken broth, olive oil, cloves, onion, salt, black pepper, kale, hot sauce, cannellini beans, tomatoes
www.allrecipes.com
One of the great classic cocktails, this one's made the old fashioned way -- with rye whiskey.
One of the great classic cocktails, this one's made the old fashioned way -- with rye whiskey.
www.allrecipes.com
This quick and easy, creamy white cheese dip is just like dips served in restaurants that you can eat in the comforts of your own home.
This quick and easy, creamy white cheese dip is just like dips served in restaurants that you can eat in the comforts of your own home.
www.chowhound.com
This fortified wine cocktail recipe has cream sherry, dry vermouth, sweet vermouth, and orange bitters.
This fortified wine cocktail recipe has cream sherry, dry vermouth, sweet vermouth, and orange bitters.
cooking.nytimes.com
In the two decades after World War II, Jane Stern and Michael Stern told Marian Burros of The Times in 1991, “a nation once known for square meals and the bluenose abstinence of Prohibition fell in love with deluxe food, vintage wine and the joy of cooking.” They captured that gourmania in their book of that year, “American Gourmet,” and this recipe, for a luxe and amazing casserole of nutmeg-scented chicken and garlic, comes from it Serve the dish with a baguette or two, and squeeze the buds of garlic out on the bread Spread the mash like butter and use the bread to mop up the luscious sauce.
In the two decades after World War II, Jane Stern and Michael Stern told Marian Burros of The Times in 1991, “a nation once known for square meals and the bluenose abstinence of Prohibition fell in love with deluxe food, vintage wine and the joy of cooking.” They captured that gourmania in their book of that year, “American Gourmet,” and this recipe, for a luxe and amazing casserole of nutmeg-scented chicken and garlic, comes from it Serve the dish with a baguette or two, and squeeze the buds of garlic out on the bread Spread the mash like butter and use the bread to mop up the luscious sauce.
Ingredients:
olive oil, chicken, chicken thighs, celery ribs, onion, parsley, tarragon, vermouth, salt, pepper
cooking.nytimes.com
Cynar is a low-proof, bittersweet amaro derived from artichokes, among many other ingredients Italians typically drink it over ice with a slice of orange But it has found a home in many cocktails thanks to adventurous American mixologists who not only treat it as a supporting player, but also sometimes as the foundation of a drink
Cynar is a low-proof, bittersweet amaro derived from artichokes, among many other ingredients Italians typically drink it over ice with a slice of orange But it has found a home in many cocktails thanks to adventurous American mixologists who not only treat it as a supporting player, but also sometimes as the foundation of a drink
cooking.nytimes.com
A marvel of a cocktail with an enviably colorful peerage, the Boulevardier is effectively a cross between a Manhattan and a Negroni In colder months, it’s a magnificent drink to have as a fallback when you want something richer and more complex than just a whiskey but can never seem to think of what else to order It’s composed of two parts American whiskey, with one part each of sweet vermouth and Campari
A marvel of a cocktail with an enviably colorful peerage, the Boulevardier is effectively a cross between a Manhattan and a Negroni In colder months, it’s a magnificent drink to have as a fallback when you want something richer and more complex than just a whiskey but can never seem to think of what else to order It’s composed of two parts American whiskey, with one part each of sweet vermouth and Campari