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Get Jerk Chicken Recipe from Food Network
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Eduard Frauneder and Wolfgang Ban pickle ramps for this dish, but cipollini are easier to find and work nicely as well. They keep for several weeks in the refrigerator and are delicious as a garnish for meat or cocktails.
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Get Absinthe, Almond, Black Currant and Cherry Cupcakes with Poppy Seeds Recipe from Food Network
cooking.nytimes.com
Layered flavors are the secret behind this chicken salad, from the chef Sara Kramer of Kismet in Los Angeles After grilling the chicken and letting it rest, reserve the chicken juice to whisk into a vinaigrette of olive oil and lemon juice Then add chile crisp, that chile-flake-in-oil condiment some Chinese restaurants have on the table, and augment it with toasted and crushed coriander, fennel seed and cardamom
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Apples are cooked with brown sugar and pumpkin pie spice in this simple recipe for tasty applesauce.
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These yummy muffins are packed with whole wheat flour, flax, wheat germ, and lots of chocolate!
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Try these crepe-like items for an Indian-style breakfast made with lentils and rice.
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Asafetida and cumin add Indian flair to sautéed greens.
cooking.nytimes.com
This recipe is by Jonathan Reynolds and takes About 3 hours 15 minutes, plus overnight prep. Tell us what you think of it at The New York Times - Dining - Food.
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Donut holes transform into a Halloween party dessert with a quick dip in melted chocolate and an M&M garnish.
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Rich chocolate ganache is decadent, yet simple, and can be made from milk, dark, or white chocolate.
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Good in cocktails or homemade soda.
Ingredients: vanilla bean, sugar, water