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cooking.nytimes.com
Here's a creamy, savory and sweet soup that perfectly captures the flavors of fall Amy Lawrence, and her husband, Justin Fox Burks, the authors of the Chubby Vegetarian blog, brought it to The Times in 2012.
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Traditional turkey gravy is enriched with rosemary and dry white wine in this easy recipe.
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Get Sparkling Red Sangria Recipe from Food Network
cooking.nytimes.com
This recipe is by William L. Hamilton. Tell us what you think of it at The New York Times - Dining - Food.
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This sparkling cocktail uses maraschino cherries.
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David Chang's quick "white" version of kimchi uses 7UP, an unexpected ingredient that adds lovely bubbliness to the cabbage. It can be served as a side dish like traditional red chile kimchi or with cold noodle soup.
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A champagne punch recipe for Christmas or New Year's made with blood oranges, kumquats, and pears soaked in spiced syrup, brandy, and Cointreau.
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Cinnamon raisin bread is topped with a white chocolate-cream cheese mixture and sliced strawberries. Pan-toasted, they're served drizzled with maple syrup.
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Get Champagne Brunch Punch Recipe from Food Network
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This citrus mulled wine from Crazy Ex-Girlfriend star Gabrielle Ruiz is warm and fragrant with cloves, allspice, cinnamon, and star anise, and may become part...
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This simple wine-reduction sauce with beef broth and butter is delicious drizzled over steak.
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Fresh grapefruit sections are arranged in the bottom of a baked pie shell and topped with a gelatin mixture for a refreshing tart-sweet pie. Serve with whipped cream.