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cooking.nytimes.com
Maksym Pazuniak, who has tended bar at Cure in New Orleans and The Counting Room in Williamsburg, Brooklyn, is a devotee of challenging tastes Bitter Coffee, a hot, creamy concoction suited to the winter holidays, takes as its base Cynar, the bittersweet Italian liqueur that incorporates flavors of artichoke and rhubarb, among others A few minutes of easy whisking over a stove yields a full-flavored mugful in which the maple-vanilla roundness of the drink are snapped to attention by the edgy amaro and steaming coffee.
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For this delicious pie, combine oatmeal, coconut, butter, corn syrup, brown sugar, salt and eggs. After about 45 minutes in the oven, you 'll get a gooey and wonderful pie that tastes like pecans.
cooking.nytimes.com
This recipe is by Eric Asimov and takes About 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Chocolate Truffles Recipe from Food Network
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Using rich Pernigotti cocoa powder, which has a higher fat content than most, Food & Wine's Grace Parisi created chocolaty versions of the chewy Italian almond cookie.
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This no-fail perfect cherry pie recipe is made with fresh sour cherries and a hint of almond extract and can be ready in less than 2 hours.
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Get Baby Ruth Candy Bar Recipe from Food Network
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Grenadine syrup slowly floats through this mixture of orange, pineapple, and cranberry juices to give a visual effect of a sunset in a glass.
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Sugar pie made with brown sugar, cream and pecans.
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You'll find an explosion of flavor in this vodka based martini - pomegranate, cranberry, raspberry, and orange.