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cooking.nytimes.com
Long-cooked vegetables fall firmly into the “ugly but good” camp of the Tuscan cucina povera, where flavor far outshines looks The beans will change from firm and bright to limp and gray But right around the two-hour mark, they'll transform again, into a dark, tangled mess, soft but defined
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A nice alternative from the classic sex on the beach. This cocktail uses peach schnapps and raspberry liqueur.
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With these great waffles, the party'll keep going until breakfast the next morning!
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Mandarin oranges, banana and apples are frozen, then blended with tofu and orange juice.
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This creamy, refreshing strawberry mint smoothie is the perfect way to start your day.
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Enjoy this golden cocktail, made with maple syrup, Grand Marnier®, and bourbon, garnished with fresh clementine peel.
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Get Fennel Martini Recipe from Food Network
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These muffins are delicious and healthy. The whole wheat flour gives the muffins a great grainy texture!
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A garlic-tomato sauce for cod gets Sicilian flavor from orange zest and saffron.
cooking.nytimes.com
I discovered that candied fruit likes getting soused with currants or dates, and that it isn't fussy about the medium: sherry, rum or Cognac all make it happy And the trick to baking with it is simple: use the good stuff and use it judiciously Fold just enough diced peel and choice cherries into a batter with chopped dates and spice and watch the tone and texture lighten up
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With white wine and Galliano.
cooking.nytimes.com
Not nearly as hefty as a Negroni or as lean as a martini, this little beauty is a perfect welterweight cocktail for the early fall.