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Use smoked ham hocks to add hearty flavor to a navy bean soup made from scratch.
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This recipe is by Molly O'Neill and takes 2 hours 45 minutes, plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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This creamy chowder features cod and potatoes with clam juice for a warm bowl of soup.
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Silver-dollar latkes flavored with thyme, onion, and pepper.
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2 tablespoons extra-virgin olive oil 1 teaspoon kosher salt, plus additional for seasoning Freshly ground black pepper 1 clove garlic, chopped 1/2 large jalapeno...
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This classic drink dates back to the Civil War era and makes even a less expensive bottle of Champagne taste great with the addition of Angostura bitters and a sugar cube.
Ingredients: sugar, chilled champagne, lemon
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This recipe has mahi mahi in a flaky crust for a pot pie with fish and vegetables!
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Green beans, red kidney and butter beans join forces with artichoke hearts in this salad that works as well for a summer picnic as for a winter evening 's dinner. A nice coarse ground mustard, lemon juice and oil dressing is stirred in.
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Buckwheat noodles flavored with ginger, garlic, citrus, and soy sauce.
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A methodical blend of brandy, Cointreau, and fresh lemon juice.
Ingredients: brandy, cointreau, lemon juice
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A shot made with hazelnut liqueur and vodka. When shot down with a wedge of lemon, you get all the benefits of chocolate cake without the tedium of slicing and chewing! Don't believe it? Try it!
Ingredients: hazelnut liqueur, vodka, lemon
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An ideal finale to a meal instead of ice cream or cake.
Ingredients: anisette, cacao, lemon juice