rich, hot, sweet, and yummy-- adapted from food & wine magazine. lachlan mackinnon-patterson created this ultrarich hot chocolate topped with coconut cream for his partner bobby stuckey's wife, danette, who has a sweet tooth.
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this is armenian cured spiced beef. it is a wonderful, spicy beef jerky. serve with pita bread and armenian string cheese. heaven. you must serve this very thinly sliced as humanly possible. it is a rare delicacy.
this is one of the many recipes from my grandmothers cookbook. she passed away in may of 2005 and i am recording her wonderful recipes for my family and the many generations that will follow. i hope you enjoy her recipes as much as we do. i have not made
i've noticed that several rib recipes call for boiling the ribs, before grilling, smoking or whatever...this is just wrong! no matter what seasoning you put in the water, boiling takes away the flavor of the pork, plain & simple! boiling ribs will not ma
the combination of the tart sauce and the sweetness of the peaches make this recipe one we enjoy often. i use the shank end of the ham since it has less connective tissue, less fat, is easier to carve, and makes a more attractive presentation than the ru
from the festive bread book by kathy cutler. i made this the first time in honor of a swiss colleague who was interning with us. i asked her if it was like birnbrot at home and she laughed and said that it was not, but that it was very good. i'm not sure
first made in august, 2003. absolutely the best pizza dough i've ever made. i made calzones for the first time with this. i like to add sugar to the dough or maybe garlic or some other spice for added flavor. even cheese is great!
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