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Nom Nom Nom.
This recipe is from my first book, How to Eat, with some rejigging (just because it’s not in my nature to leave completely alone), and I don’t apologize for reproducing, or rather recasting, it because I simply cannot urge you to try this strongly enough. The first time I made it, it was, to be frank, really just out of amused interest. I’d heard, and read, about this culinary tradition from the Deep South, but wasn’t expecting it, in all honesty, to be good. The truth is it’s magnificent, and makes converts of anyone who eats it. But, if you think about it, it’s not surprising it should work: the sweet, spiky drink just infuses it with the spirit of barbecue. I have to force myself to cook ham any other way now; though often I don’t bother with the glaze but just leave it for longer in the bubbling Coke instead.
A recipe for the popular Coca-Cola cake, made with Coca-Cola and buttermilk and mini marshmallows.
Scroll down to see more chocolate cake recipes.
Warm chocolate cake topped with rich chocolate icing is a decadent combination.
This recipe goes with Chocolate Coca-Cola Cake
A friend & I were talking about "Southern cakes" and we swapped recipes. She gave me a red velvet and I gave her this.
A friend and I swapped "Southern cake" recipes. She gave me RVC and I gave her this. I also have up the recipe for the cake.
Recipe courtesy of Chef and Author Ingrid Hoffmann
Cola in the frosting and the cake, and it is absolutely delicious. Delight and amaze the kids with this super cake!
This Colombian specialty is an unusually tasty way to cook rice. The rice is sweet, but the onion and salt balance the sweetness nicely, and the Coca Cola adds an interesting, unexpected flavor. It's also delicious with brown rice.
This is a recipe from Beijing given to me by my brother-in-law.
Two American classics that are welcome at any summer celebration, chocolate and Coca-Cola, combine to create a delicious and easy cake with a sweet twist.
Recipe courtesy of Chef G. Garvin
I just threw this recipe together for a last minute holiday party.
While watching Martha and her friend Jane prepare this ham for Easter a few years ago, I adapted the recipe slightly and now just eyeball the ingredients and make it with whatever I have on hand. I made it for a potluck with Dr. Pepper, forgot to baste it, dumped cloves randomly in it, and it still turned out great. Mostly foolproof, which is good for foolish college students and klutzy cooks alike. I am posting this mostly for my own reference, so I don't have to go hunting for a handwritten note every time I make this. I'm guessing at the yield, but it was enough to serve several (5-6) at a small potluck. I serve it throughout the year for special occasions, not just Easter. Steps 1-11 are for the regular way; Steps 12-18 are for the lazy adaptation of this recipe.
Even the gastronomic wizard who invented this recipe calls the name gimmicky, but who cares? The clever technique of using both a seltzer charge and a cream charge gives you a foamy, snow-white dessert with an almost ethereal lightness.
Add zip to your burgers with special ingredients. Delicious and easy to make.
Easy, Southern main dish.
Chicken wings in a slightly sweet sauce. Good as an appetizer, or when paired with a side dish and salad. These make a fun meal!
This has been a family favorite for many years.
To make this simple, refreshing dessert, you'll need about four pounds of watermelon. The redder the fruit, the prettier the granita will be.
Easy-to-make almond milk is the rich, flavorful foundation for this icy treat.
A flavorful granita recipe, made with honeydew melon and Midori liqueur.
The mellowed acidity of aged balsamic vinegar pairs perfectly with the sugary sweetness of strawberries. For a special presentation, garnish with wild strawberries.
Garnish this dessert with whipped cream and chocolate shavings, which are a snap to make using a vegetable peeler. If the chocolate is especially hard, as bittersweet chocolate tends to be, microwave it in 15-second intervals until it's soft enough to be shaved. The softer the chocolate, the larger the curls.
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