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cooking.nytimes.com
I’ve always thought that gravlax should be translated as “gift from the Norse gods” – it’s the perfect party dish It’s a fillet of salmon cured in a mixture of salt, sugar and herbs After two to three days, the fish emerges silky, flavorful to its core and easy to slice
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A luscious lemon custard. The perfect filling for white, yellow or citrus cakes!
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Kalenutsco, a kale- and walnut-based smoothie with coconut, is a sweet and filling breakfast or snack to keep you energized during the day.
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Lemon juice is added to the cooked and creamy vinegar custard just before it's poured into the waiting crust, adding a wonderful taste treat to this old-fashioned pie topped with meringue.
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Chicken legs are simmered in a mix of vinegar, soy sauce, garlic, and black peppercorns in this easy dinner.
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Plantains are gently fried, then smashed and shaped into cups and fried again. The crispy cups are then filled seasoned beef and topped with cheese in this impressive dish.
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Jackson Cannon's Jack Rose is a lively apple brandy cocktail with lemon juice and grenadine that comes together in a matter of seconds.
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Salt dough only requires 3 ingredients you probably have on hand and is perfect for making Christmas ornaments.
Ingredients: flour, salt, water
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Super easy recipe for candying kumquats, those mini citrus you can eat whole. Great as a sweet condiment for meat and cakes.
Ingredients: kumquats, water, sugar
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These homemade breaded chicken tenders are made with crushed buttery crackers, then fried for just the right juicy crunch.
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A cool and creamy blend of malt, vanilla ice cream, and graham crackers.
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I've made similar sweet chili sauce recipe, the hot one and so I figured for people who like less hot more sweet, I'll just add more sugar to the hot recipe...