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Candied citrus peels make an elegant confection. Enjoy them plain, dipped in tempered chocolate, or as a garnish on other desserts.
Candied citrus peels make an elegant confection. Enjoy them plain, dipped in tempered chocolate, or as a garnish on other desserts.
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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.
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Here's a GREAT and refreshing drink for parties! Vodka, sweet and sour, and carbonated water. It's a classic!
Here's a GREAT and refreshing drink for parties! Vodka, sweet and sour, and carbonated water. It's a classic!
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A true Buffalo chicken wing soup done with a slow cooker contains all the flavor of the original wings in a hearty soup.
A true Buffalo chicken wing soup done with a slow cooker contains all the flavor of the original wings in a hearty soup.
Ingredients:
half and half, chicken soup, chicken breast, sour cream, hot pepper sauce, carrots, celery, potatoes, blue cheese
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These truffles are made with heavy cream, butter, baking chocolate, chocolate chips, and espresso powder.
These truffles are made with heavy cream, butter, baking chocolate, chocolate chips, and espresso powder.
cooking.nytimes.com
This is inspired by colcannon, an Irish mix of mashed potatoes and kale or cabbage This lightened version is a mixture of two-thirds turnips and one-third potatoes, with the turnip greens stirred in at the end.
This is inspired by colcannon, an Irish mix of mashed potatoes and kale or cabbage This lightened version is a mixture of two-thirds turnips and one-third potatoes, with the turnip greens stirred in at the end.
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Peas, carrots and potatoes in a spicy red curry sauce are folded into wonton wrappers and fried until golden brown in this classic appetizer or side dish.
Peas, carrots and potatoes in a spicy red curry sauce are folded into wonton wrappers and fried until golden brown in this classic appetizer or side dish.
cooking.nytimes.com
This recipe is by Molly O'Neill and takes 1 hour 40 minutes, plus 2 hours refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Molly O'Neill and takes 1 hour 40 minutes, plus 2 hours refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
flour, baking powder, butter, confectioners sugar, egg, sugar, lemon peel, water, plum tomatoes, lemons, egg yolk, eggs, heavy cream, lemon rind
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By sauteing vegetables before slow cooking them, you'll add lots of extra flavor to this hearty, vegan leek and potato soup.
By sauteing vegetables before slow cooking them, you'll add lots of extra flavor to this hearty, vegan leek and potato soup.
Ingredients:
vegan butter, olive oil, leeks, yellow onion, carrot, mushrooms, potatoes, vegetable broth, milk, potato starch
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Hits of sweet pickle relish and rice vinegar make these deviled eggs a flavorful addition to any potluck, Southern or otherwise.
Hits of sweet pickle relish and rice vinegar make these deviled eggs a flavorful addition to any potluck, Southern or otherwise.
Ingredients:
eggs, mayonnaise, wine vinegar, pickle relish, yellow mustard, sugar, cayenne pepper, black pepper
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A classic Affinity cocktail recipe. You will need Scotch whisky, dry vermouth, sweet vermouth, and angostura bitters.
A classic Affinity cocktail recipe. You will need Scotch whisky, dry vermouth, sweet vermouth, and angostura bitters.
Ingredients:
scotch whisky, vermouth
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The dressing for this dish is a marinade made from beef consomme, tarragon vinegar, and a good neutral oil. Serve on lettuce-lined plates for an attractive presentation.
The dressing for this dish is a marinade made from beef consomme, tarragon vinegar, and a good neutral oil. Serve on lettuce-lined plates for an attractive presentation.
Ingredients:
potatoes, vegetable oil, tarragon vinegar, beef consomme, green onions, parsley, salt, black pepper