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Traditional chai tea recipe, prepared with full-bodied black tea, star anise, cloves, allspice, cinnamon, white peppercorns, cardamom, whole milk and sugar.
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This recipe is by Bryan Miller and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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If you are lucky enough to have fresh turmeric and lemon grass at hand, you are lucky enough to be able to prepare this simple, piquant dish. Grind the herbs with garlic and white peppercorns for a fantastic paste to rub into the chicken, then grill and enjoy.
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Get Saumon Marine a l'Aneth Recipe from Food Network
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Get Basil Poached Shrimp Recipe from Food Network
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With the aid of a slow cooker, duck confit becomes easy.
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A fragrant curry powder made from scratch takes this family-friendly Japanese chicken and vegetable curry to a new level of deliciousness.
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Get Miso-Braised Short Ribs Tempura Recipe from Food Network
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Kiss the colder months goodbye with this tender salad that’s the essence of spring.
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This recipe is by Pierre Franey and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Start these pickled eggs at least one month before you plan on serving them. You 'll need two canning jars and a preserving pot with a rack to complete this recipe.
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A nice tri-tip roast, seasoned with a 4-peppercorn crust, is just the right size for a small dinner party. Use veal or some other rich stock to make a luscious sauce from the pan drippings.