Cocktail Recipes, Spirits, and Local Bars

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This is one newsletter you'll want to read everyday

Sign up for the Recipe of the Day newsletter to get a sneak peek at what's coming the next day, plus other recipes you might also like.

We know you love to cook. That's why you're here, right? Right. But we also know that sometimes, even the most passionate home cooks need a little inspiration. For that reason, when we first started The Daily Meal, we created the Recipe of the Day. It's up on The Daily Meal homepage every day in the Features section, as well as the Cook channel page, and with each carefully selected recipe, we always aim to follow the seasons, give inspiration for the next big holiday, and provide easy-to-make recipes during the workweek and fun projects for the weekend. The recipes we select cater to a wide array of experience levels, whether you're just starting to get comfortable with chopping onions or are virtually a seasoned chef, making soufflés with confidence.

But, did you know that there is also a Recipe of the Day newsletter? That's right. By signing up, you get a daily sneak peak at tomorrow's Recipe of the Day, along with a curated selection of related recipes that you might also like. So what are you waiting for?

Sign up, and get inspired.

Will Budiaman is the Recipe Editor at The Daily Meal. Follow him on Twitter @WillBudiaman.

The Easiest Recipes to Make Right Now

Waterbury Publications, Inc.

No time is no longer an excuse for unhealthy eating. Whether you're running short on time for breakfast, lunch, dinner, or even dessert, we've got you covered with lots of easy recipes you can make in under 15 minutes. Everything from sandwiches and salads to microwavable meals.

You'll be shocked by what you can whip together with so little time! Here are some of our favorite easy recipes to cook at home. And for more, don't miss these 15 Classic American Desserts That Deserve a Comeback.

Baking is always easier with a video to show you the steps! If you like to watch your recipes, check out some of these dessert recipe videos. They make baking delicious desserts a breeze.

Are you on Team Pie? Then you need to see this selection of delicious pie recipes! Whether you're in the mood for a slice of pie with chocolate or just want to stick to the classics, there's a recipe for you!


TheBestDessertRecipes is dedicated to the best dessert recipes and baking tips. From easy cookie recipes to recipes with cake mix, we find and deliver the best desserts ever from all over the web. Plus, we feature free product reviews and giveaways of all the latest and greatest products including baking gadgets, cookbooks, food, and more. TheBestDessertRecipes is a wonderful online resource for bakers and dessert enthusiasts of all skill levels.

All-American Sliders

Burgers on the grill are a favorite for any holiday. These all-American sliders are the perfect way to feed a hungry crowd. The miniature ground beef patties are above average, adding bread crumbs and seasoning to the mix. Serve them on mini buns, then add American cheese and your favorite burger toppings.

Recipes Of The Day

Every weekday, we share one of our favorite seasonal recipes as the recipe of the day. Old or new, easy or challenging, from main dishes to dessert, each day’s recipe is something different and inspiring. See the latest here in our gallery.

Saag Paneer

October 5, 2012 North Indian saag paneer pairs creamy, softened spinach with golden brown cubes of fried fresh cheese. Cayenne pepper and a serrano chile add an undercurrent of heat to the sweetly pungent notes of garam masala in this bracing vegetarian comfort food. See the recipe for Saag Paneer »

Vanilla-Scented Quince and Pear Pie

October 4, 2012 This sweet, tart fruit pie is a beautiful showcase for the flavors of fall and winter. Great on a holiday or dinner party table, it’s at its best when served alongside a plate of cheese: the rich quince flavor balances beautifully with a wedge of funky, crumbly blue beside it on the plate. See the recipe for Vanilla-Scented Quince and Pear Pie »

Schnitzel a la Holstein

The basic wiener schnitzel–a veal cutlet pounded tender, breaded, and fried–is topped with brightly contrasting ingredients for a brilliant study in flavor and texture. See the recipe for Schnitzel a la Holstein » These are the Buffalo-resident’s Buffalo wings: True to the original 1964 recipe, wings are fried in peanut oil and then tossed in a mixture of melted margarine and fiery hot sauce. Serve them up with blue cheese dressing and celery sticks to complete the classic dish.

Concord Grape Soda

October 1, 2012 Sweet Concord grape juice gets a tingly dose of carbonation from a culture of yeast–the same active ingredient that inflates bread dough and creates the bubbles (and alcohol content) in beverages like beer and hard cider. A curtailed fermentation period keeps the alcohol at bay, delivering a soft drink with an effervescence akin to that of champagne. See the recipe for Concord Grape Soda »

Sloppy Joe

September 28, 2012 This classic, beefy American sandwich, flavored with pantry staples like chili powder, Worcesthire, and tomato sauce, makes for a fun, crowd-pleasing meal. See the recipe for Sloppy Joe »

Djej Besla (Chicken and Onion Tagine)

September 27, 2012 Onions stew until soft and sweet in this satisfying one-pot chicken dish flavored with saffron, turmeric, lemon, and olives. Serve it with rice for a simple, flavorful supper. See the recipe for Djej Besla »

Pan Con Tomate (Spanish-Style Toast with Tomato)

September 26, 2012 Grate summer’s last tomatoes over garlicky, toasted bread and season with sea salt for a wonderfully flavorful, Spanish-style snack. See the recipe for Pan Con Tomate »

Torta di Sant’Antonio (Saint Antonio Apple Tart)

September 25, 2012 Apples are simmered in in red wine and cinnamon for this elegant Italian apple tart, perfect for an autumnal dinner party. See the recipe for Torta di Sant’Antonio »

Soupe au Pistou (Provençal Vegetable Soup with Pistou)

September 24, 2012 **Celebrate the beginning of soup season with this hearty vegetable soup garnished with pistou, pesto’s Provençal cousin. See the recipe for Soupe au Pistou »

Spinach Salad with Hot Bacon Dressing

September 21, 2012 A descendent of the sauce used in classic German potato salad, a rich and flavorful bacon dressing was used by German-Americans to coat dandelion greens during the 19th century (and perhaps before). The bitter greens were eventually supplanted by spinach, creating this hearty–and classic–dinner salad. See the recipe for Spinach Salad with Hot Bacon Dressing »

Pollo en Pipian Verde (Chicken with Pumpkin Seed-Tomatillo Sauce)

September 20, 2012 This classic Pueblan tomatillo sauce gets its rich, nutty taste from a combination of unhulled pumpkin seeds, sesame seeds, and peanuts. When buying tomatillos, look for firm small fruits with husks that cling tightly to the fruit. See the recipe for Pollo en Pipian Verde »

Maple Squares with Walnuts

Flour, maple syrup, and walnuts come together in these easy-to-make squares from Quebec, where they are known as Carre Érable et Noix. Eat them on their own, or serve them in individual shallow bowls with a pitcher of cream to be poured over the top. See the recipe for Maple Squares with Walnuts »

Zucchini Stuffed with Ricotta (Zucchine Ripiene con Ricotta)

A simple dish of zucchini stuffed with pecorino and ricotta and flecked with tomato and mint is equally good eaten hot or at room temperature. It’s a perfect way to make use of end-of-summer produce. Get the recipe for Zucchini Stuffed with Ricotta (Zucchine Ripiene con Ricotta) »

Sopa de Frijol (Black Bean Soup)

Long-simmered spiced black beans with a roasted tomato puree and finished with a swirl of sour cream, is best enjoyed with a sprinkle of queso fresco and a handful of tortilla strips. See the recipe for Sopa de Frijol (Black Bean Soup) »

Flourless Peanut Butter Cookies

September 14, 2012 Subtracting flour from these cookies highlights their pure peanut butter flavor and adds a wonderfully dense, chewy texture. With an addictive balance of sweet and salty, it’s almost impossible to have just one. See the recipe for Flourless Peanut Butter Cookies »

Four-Cheese Macaroni and Cheese

September 13, 2012 This crowd-pleasing macaroni and cheese gets some added complexity from shallots, thyme and paprika. But the secret to this ultracreamy dish? A little Velveeta (yes, really!) mixed in with the other cheeses. See the recipe for Four-Cheese Macaroni and Cheese »

Banana-Oatmeal Muffins

September 12, 2012 So delicious, you’ll forget they’re healthy: these classic banana-nut muffins get a tangy boost from buttermilk and a hearty dose of oatmeal for a nutritionally-packed breakfast treat. See the recipe for Banana-Oatmeal Muffins »

Pimento Cheese Sandwich

Just a few pulses of the food processor transforms cheddar, pimentos, garlic, and mayo into sweet, tangy pimento cheese. This spreadable Southern classic makes for an excellent lunchbox sandwich with lettuce and tomatoes–a great alternative to room temperature grilled cheese. See the recipe for Pimento Cheese Sandwich »

Chewy Fruit and Nut Granola Bars

These sweet, satisfying granola bars (which just so happen to be vegan) are as good for breakfast as they are as a mid-afternoon snack. To make them gluten-free, be sure to use certified gluten-free oats. When testing the recipe, we used an inexpensive grocery-store brand trail mix containing cashews, sunflowers, walnuts, pepitas, cranberries, golden and Thompson raisins. If you use a trail mix containing chocolate or yogurt chips, be extra careful while baking, as the chips will melt. See the recipe for Chewy Fruit and Nut Granola Bars »

Smoked Trout Hash

September 7, 2012 A twist on a breakfast classic, this hash is buttery and luxurious with layers of flavor from caramelized onions, smoky fish, and bright fresh dill. See the recipe for Smoked Trout Hash »

Blackberry Slump

A cousin of the cobbler, this dessert is served at the Four Swallows restaurant on Bainbridge Island, Washington. Frozen, thawed blackberries work well when fresh berries aren’t in season.

Crabs and Spaghetti

In this adaptation of a popular southern Italian specialty, king crab legs are a meatier alternative to blue crabs. See the recipe for »

Sopa Fria de Aguacate (Chilled Avocado Soup)

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On Pastry-Making and the Punk Rock Appeal of Pop-ups

In the lead-up to their first culinary collab, Natasha Pickowicz and Doris Hồ-Kane sit down to talk about staying scrappy.

43 Super Bowl Recipes for Game Day

It’s not exactly like I am a football aficionado. I don’t actually think football fans use the word aficionado very much. But my guys are all big, big fans (how big of course depends who is playing), and I am a person who likes to cook for people while they are doing something they enjoy, so it all works out nicely.

Here are some recipes you will want to consider for Super Bowl Sunday, no matter who makes it to the big game, and who ends up in front of the tv with you. We’ve got chili, we’ve got dips, we’ve got wings, we’ve got subs, we’ve got quesadillas, we’ve got pizza…we’ve got you!

43 Recipes for the Super Bowl and Game Day: Exactly what you want to eat while you are rooting for your team.

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Boxty (Irish Potato Pancake)

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Boxty is a traditional Irish potato pancake that contains a mixture of mashed and grated potatoes, resulting in a unique texture that’s part pancake, part hash brown. While suitable on an Irish breakfast or supper table, boxty pairs well with so many cuisines. For example, try topping it with smoked salmon and crème fraîche for a fun twist on blini.

Game plan: If you only have salted butter in your fridge, it’s fine to substitute it for the unsalted butter called for here.

Worried your potatoes have gone bad? Read up on how to store them properly.

This recipe was featured as part of our Irish Breakfast for St. Patrick’s Day.

Recipe Summary

  • 4 cups all purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon salt
  • 2 cups butter flavored shortening
  • 1 cup white sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 (12 ounce) package white chocolate chips
  • 1 (12 ounce) package dried blueberries
  • 2 (6 ounce) packages dried cranberries

Preheat an oven to 350 degrees F (175 degrees C). Combine the flour, baking soda, baking powder, and salt in a bowl.

Beat the shortening, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Beat in one egg until completely incorporated. Beat in the last egg. Mix in the flour mixture until just incorporated. Fold in the white chocolate chips, blueberries, and cranberries mixing just enough to evenly combine.

Roll the dough into walnut-sized balls and place 2 inches apart onto ungreased baking sheets. Flatten each ball to about 1/2-inch thick.

Bake in the preheated oven until golden brown, 10 to 12 minutes. Cool on the pans for 10 minutes before removing to cool completely on a wire rack.

Recipe of the Day

Photo by Petrina Tinslay
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Halloumi With Chilli
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Sunday Night Chicken Noodle Soup
Old Rag Pie
Mauritian Prawn Curry
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Panchphoran Aloo (Potatoes in Whole Spices)
Gluten-Free Banana Bread
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Spelt Spaghetti With Olives & Anchovies
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There are two different versions of Worldwide Recipes to choose from. The PLUS Edition is delivered to your in-box every weekday, Monday through Friday. It typically contains ten recipes along with a Food Funny, Kitchen Tip, Ask the Chef Q&A, the Pen-Pal Forum where readers swap recipes, and much more. Click here for complete details on the PLUS Edition.

The Weekend Edition is published every Saturday and contains at least ten recipes along with a Food Funny, and a full week's worth of Kitchen Tips and Ask the Chef Q&A. Click here for complete details on the Weekend Edition.

Joe Barkson has been writing and publishing under the pen name "The Chef at Worldwide Recipes" since 1998. He came to food writing late in life following checkered careers in computer marketing, graphic design, and teaching high school Spanish. A lifelong interest in food and cooking ("I've been eating since I was a baby," he is fond of saying) was nurtured by extensive international travel during his formative years, and this accounts for the emphasis on world cuisine in his choice of recipes and themes. Twice married and currently happily single, he lives in rural Georgia with a hyperkinetic schipperke that answers to Cooky when the mood strikes him.

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  1. Gardiner

    Bravo, this brilliant thought will come in handy

  2. Shann

    they still remind you of the 18th century

  3. Jorah

    In my opinion it is obvious. I will not begin to speak this theme.

  4. Nijel

    very good idea

  5. Saran

    It's ... such a casual coincidence

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