My husband has a deep and abiding love for barbecue sauce. His favorite pizza? Barbecue chicken. His favorite salad? Barbecue chicken with romaine, black beans and corn. His favorite burger? Barbecue ranch with bacon. His favorite sandwich? Barbecue beef. His
Calzone is a close cousin to pizza; you could even call it wrapped up pizza because the filling is encased in the delicious dough rather than sitting on top. Want to impress your family? Need a handy food, easy to eat at a picnic or party? Calzone fits the...
These are authentic Russian piroshki filled with ground beef and onion, seasoned with dill weed and deep fried. You could also add a little cheese in the filling as you are making them. They also may be baked.
With a subtle hint of cocoa, Red Velvet cake has a flavor that is unique and delicious, with its deep crimson color and thick coating of cream cheese frosting.
This recipe straddles the line between luscious side dish and low-key dessert. To bring the dish to a potluck, keep the candied pecans crunchy by packing them separately and sprinkling them on the dish just before serving.
This succulent, spicy and just-a-little-sweet Asian beef is almost sinfully easy to prepare in the slow-cooker -no pre-browning, extensive preparation or complicated sauces- yet somehow yields incredibly deep flavours.
Sweet, tangy, spicy, garlicky, gingery: You never expect something that is this simple to make to taste this deep and complex. With a maximum of 10 minutes of hands-on time required to put this together, you will be thrilled and so will the rest of your family!
The deep flavors of molasses, pumpkin and spices make these wholesome cookies delicious without the addition of butter--and they lend themselves beautifully to the inclusion of whole-wheat flour. Click here to visit the new home of KitchenDaily!
Dive into deep flavor with WomansDay.com's Ginger-Lemon Tiramisu Recipe, a classic dessert with some new fruity flair. Head over to WomansDay.com for more dessert recipes.
The Pitt Cue Co. chefs were wowed by the pickled mushrooms they tried at Momofuku in NYC. So wowed that the only way to take them up a notch was to deep-fry those suckers. They share the recipe for their uber-umami Crispy Pickled Shiitake in Pitt Cue Co.: The Cookbook, and it is totally worth the effort.
