Rye flour adds an earthy-nutty dimension and absorbs more molasses than all-purpose flour. The result is a cookie with the smoky caramel finish of rye whiskey.
Author: Rick Martinez
Author: Dale Talde
Author: Kemp Minifie
I have not tried this recipe. I got this recipe from Bariatric Eating. Once you try this, you will make it to use as a dessert compote and topping for ricotta cheese or plain yogurt. It makes a beautiful...
Author: internetnut
Cabbage is a green you can keep in the root cellar deep into the winter, and it is often sliced thin and sautéed in butter or bacon grease as a sturdy side for a cold-weather supper. This soup pairs it...
Author: Ronni Lundy
Radishes, contrastingly crunchy and peppery to tender and sweet pears, take rather well to modern pickling, the sort that is less about preserving and more about making something to shake other flavors...
Author: nigel slater
Softly crunchy on the outside and fudgy on the inside, this pfeffernüsse calls for a thick cardamom-flavored glaze that hardens into a candylike shell.
Author: Scott Beattie
Author: Lydie Marshall
Chicken roasted with a layer of mustard, was incredibly moist and delicious, the flavors of thyme, garlic and lemon permeating the meat. And the fix - substituting fresh breadcrumbs for the panko and roasting...
Author: Alexandra's Kitchen
Give your gravy some more aggressive flavors by using green onions.
Author: Bruce Aidells
Author: Ana Garcia
Author: Gina Marie Miraglia Eriquez
Author: Marissa Goldberg
Make and share this Curried Coconut Beef With Winter Vegetables recipe from Food.com.
Author: KitchenLW
Author: Greg Malouf
Author: Rick Bayless
These tiny gnocchi are tender, so place the cooked pasta in a bowl and spoon the porky sauce over top, instead of tossing the two together.