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cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 6 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Use this infused syrup to make the Almond-Fennel Cooler.
www.allrecipes.com
Hazelnuts and semisweet chocolate get an added punch of flavor from coffee in these wonderful truffles. Add rum too, if you like!
cooking.nytimes.com
I make a peach-butterscotch sauce that I dreamed up to impress my children, whose love for me, though unwavering, I am nonetheless constantly trying to cement with food The result was delectable We ate the sauce straight from the pot
Ingredients: peaches, butter, cream, sugar, honey, vanilla
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A spicy, sweet, and sour base for a cocktail or agua fresca.
Ingredients: plus, arbol chiles, water, sugar, tamarind
cooking.nytimes.com
This recipe is by Matt Lee And Ted Lee and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This refreshing vodka sour recipe uses fresh basil, lime juice, mezcal, blanco tequila, and egg white for an unexpected cocktail.
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These cookies are wrapped in the spirit of the season.
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Zucchini is one of those sneaky vegetables that taste great sweet or savory. No one will know this isn't an apple crisp!
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Apple juice and apple cider blend with Everclear® and a stick of cinnamon in this yummy apple pie cocktail, perfect for gift giving.
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Get Spicy Sausage Dogs Recipe from Food Network
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This herbed crust is dusted with cornmeal for a real pizzeria touch. The large quantity allows you to freeze some of the dough for the next time you want to be in pizza heaven.