this is the most requested recipe from my personal collection. super easy to make and delicious. every time i share my cookies, everyone wants a recipe, i always have a copy with me
this is a recipe from alton brown on the food network, the regular recipe stated 1 cup salt but i cut it down to 3/4 cup you could even reduce the salt down to 1/2 cup but go ahead and use the 1 cup if you wish, remember kosher salt only or you will not b
posted for zwt5 from aussie barbie site. "this recipe should make enough for several barbecues; just store it in an airtight plastic or glass container in the fridge and in two seconds you can transform a 'plain' piece of meat into something quite differ
my mother's recipe--eat on its own or pour over canned peaches or guavas or, my fave, bread pudding. if you are really grossed out by the possibility of flecks of egg white in your custard, you can either pass it through a fine-mesh sieve or substitute f
biltong is one of those things that everyone has their own opinion of... how to salt, how to spice, how wet/dry it should be, etc. this is my personal favourite recipe which is simple and straight-forward. it is excellent as is, but feel free make chang
ammogghui is a scilian tomato sauce that has been made to accompany fish and beef for centuries.the original sauce was made with roasted tomatoes, garlic and first cold pressed extra virgin olive oil. posted by request.
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