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These tart gelatin shooters are made with a sweet, fresh lemon syrup and lemon-flavored vodka for a tasty 21-and-over treat.
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Asparagus often makes wine taste vegetal. To counter that, chef Mark Ladner of Manhattan's Del Posto mixes shaved spears with a supremely wine-friendly ingredient: Parmesan.
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Todd Gray, the chef and owner of the Equinox Restaurant in Washington, developed these apple cider sufganiyot as a nod to his wife's Jewish heritage (he's Episcopalian), serving them with blueberry-ginger jam at his restaurant during Hanukkah We like to throw a batch together anytime we crave the taste of autumn.
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Spice up cocktails with this homemade syrup.
Ingredients: cinnamon, sugar, water
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Get Kabocha Squash and Shiitake Wontons with Pomegranate-Vinegar Syrup Recipe from Food Network
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This recipe is made with applesauce and lowfat buttermilk, but still makes a sensational appearance on the holiday table.
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This simple dish of rice, caramelized onions, and lentils is a Middle Eastern staple.
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This sauce has an intense chocolate flavor that isn’t too sweet.
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This mixture of ground beef, onions, raisins, olives, and hard-cooked eggs is a Peruvian recipe for empanada filling.
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A fluffy almond cake soaked in a sweet brandy syrup.
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Soft and fluffy on the inside, brown and crisp on the outside.