Search Results (155 found)
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A German mulled red wine recipe with orange, lemon, spices, sugar, and a splash of brandy.
A German mulled red wine recipe with orange, lemon, spices, sugar, and a splash of brandy.
Ingredients:
lemons, oranges, cloves, cardamom pods, sugar, water, cinnamon, cabernet sauvignon, brandy
cooking.nytimes.com
This cocktail, by Dan Greenbaum of The Beagle in Manhattan, plays Armagnac's subtle marzipan against the salty, mineral tang of Manzanilla sherry A deceptive drink, it looks in the glass like an innocuous saucer of pinot grigio, but enrobes the senses with nuts, flowers and confectionary There’s a spritz of orange oil atop to knock it all even: a perfect dessert tot.
This cocktail, by Dan Greenbaum of The Beagle in Manhattan, plays Armagnac's subtle marzipan against the salty, mineral tang of Manzanilla sherry A deceptive drink, it looks in the glass like an innocuous saucer of pinot grigio, but enrobes the senses with nuts, flowers and confectionary There’s a spritz of orange oil atop to knock it all even: a perfect dessert tot.
cooking.nytimes.com
This recipe is by Eric Asimov. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Eric Asimov. Tell us what you think of it at The New York Times - Dining - Food.
www.foodnetwork.com
Get The Gentle Italian Recipe from Food Network
Get The Gentle Italian Recipe from Food Network
Ingredients:
lillet blanc, aperol
www.allrecipes.com
Pork tenderloin slow cooks for hours in blackberry sauce, then gets a flavorful red wine and blackberry topping for a savory-sweet dish that tastes fancy but is so easy to make.
Pork tenderloin slow cooks for hours in blackberry sauce, then gets a flavorful red wine and blackberry topping for a savory-sweet dish that tastes fancy but is so easy to make.
Ingredients:
pork tenderloin, salt, black pepper, rubbed sage, rosemary, blackberry jam, honey, dry red wine
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This crab-stuffed sole paupiette recipe is gently poached in a light, aromatic broth and topped with a white wine–butter sauce.
This crab-stuffed sole paupiette recipe is gently poached in a light, aromatic broth and topped with a white wine–butter sauce.
Ingredients:
butter, shallot, flour, dry white wine, heavy cream, crabmeat, chives, lemon, lemon juice, salt, white pepper, water, shallots, carrot, celery, italian parsley, salt plus, garnish
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Get Herb-Crusted Atlantic Wreckfish with Fresh Citrus Beurre Blanc Recipe from Food Network
Get Herb-Crusted Atlantic Wreckfish with Fresh Citrus Beurre Blanc Recipe from Food Network
Ingredients:
lemon juice, orange juice, lime juice, sugar, butter, heavy cream, panko breadcrumbs, tarragon, parsley, dill, grouper, creole spice, dry white wine
www.delish.com
Recipe for Quark with Honeyed Apples and Raisin Bread, as seen in the June 2008 issue of 'O, The Oprah Magazine.'
Recipe for Quark with Honeyed Apples and Raisin Bread, as seen in the June 2008 issue of 'O, The Oprah Magazine.'
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This red wine punch recipe is a cross between sangría and a tropical rum cocktail--with Yellow Chartreuse and Grand Marnier.
This red wine punch recipe is a cross between sangría and a tropical rum cocktail--with Yellow Chartreuse and Grand Marnier.
Ingredients:
cabernet sauvignon, aged rum, lemon juice, syrup, yellow chartreuse, grand marnier, orange, orange wheels
www.delish.com
With chef David Waltuck's quick tip for cleaning mussels, this restaurant-worthy seafood soup is a snap to prepare.
With chef David Waltuck's quick tip for cleaning mussels, this restaurant-worthy seafood soup is a snap to prepare.
Ingredients:
mussels, dry white wine, shallots, garlic, butter, onion, carrot, flour, saffron threads, chicken stock, heavy cream, garnish
cooking.nytimes.com
This recipe is by Barbara Kafka and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Barbara Kafka and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
People sometimes say this creamy, cheesy pepper spread is too spicy, but then they keep eating it. Naturally, you can adjust the heat for personal tastes.
People sometimes say this creamy, cheesy pepper spread is too spicy, but then they keep eating it. Naturally, you can adjust the heat for personal tastes.