Wok-seared chicken in a smoky tomatillo-mole sauce with roasted garlic, chipotle, and coffee. Served over egg noodles with jalapeño Jack cheese and a fresh platter of jicama, cucumber, and radishes.
Garlic-rubbed round steak seared and braised in chili sauce with strong black coffee, green pepper, and onions. A bold Tex-Mex braised steak that turns tough cuts fork-tender.
Plump prawns simmered in a bold honey-coffee sauce with bacon, chili, and tomato, served over dill mashed potatoes. An unexpected sweet-savory seafood dish with a deep espresso edge.
Creole shrimp and crawfish pasta in a brandy cream sauce with orange zest, tarragon, and a splash of Louisiana chicory coffee. A rich, romantic dinner for two in 30 minutes.
Maverick chili stews beef brisket and pork neck bones with beer, strong coffee, chocolate syrup, and a dual-stage cumin hit. A bold Tex-Mex pot built for big crowds and big appetites.
Your go-to food quantity chart for feeding 100 guests. From fried chicken and baked ham to mashed potatoes and green beans, know exactly how many pounds and gallons to buy for your next big event.
Gelatin-based Turkish candy cubes infused with orange, lemon, or raspberry, studded with pistachios and rolled in confectioners' sugar. The perfect companion to strong Greek coffee.
Pecan streusel coffee cake with cinnamon-brown sugar streusel swirled through a tender Greek yogurt cake. A brunch classic with a hidden streusel layer and a golden crumble top.
Greek fig preserves (syko glyko) made with whole green figs stuffed with blanched almonds and simmered in lemon-scented syrup. Traditional spoon sweet for coffee service.
Slow cooker beef and pork chili with secret Southern twists: bacon drippings, coffee, cocoa, and a touch of sugar for deep complexity. Simmer for hours until thick and rich.
Drink garnish guide covering frosted glasses, sugar and salt rims, plus garnish ideas for fruit, vegetable and coffee drinks. Old-school bartender finishing touches that turn ordinary drinks into something proper.
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