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This recipe is by Kay Rentschler and takes 15 minutes plus 1 hour's maceration and overnight chilling. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: sugar, pectin, apricots, juice, kirsch
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This savory stuffing is a little tangy and a little sweet. And it's so easy to make that you won't have to wait for a holiday to enjoy this dish with your family.
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Serve a candy bar-flavored martini to your favorite guests as a drinkable and potent dessert.
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Pudding shots are all grown up, thanks to these gourmet buttery nipple pudding shots that taste like butterscotch candies.
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A hint of apricot jam plays up nutty Manchego cheese and ham in this grown-up grilled cheese sandwich.
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A daring cocktail with absinthe and egg white
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Get Make-Ahead Cucumber-Elderflower Sangria Recipe from Food Network
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Peaches and berries are mixed with chardonnay and elderflower liqueur in this sweet and refreshing white sangria, an adult summer beverage.
cooking.nytimes.com
This recipe is by Jim Meehan. Tell us what you think of it at The New York Times - Dining - Food.
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Get Singapore Sling Recipe from Food Network
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This white wine punch recipe, with elderflower liqueur, gin, and Lillet, is perfect for a summer party.
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These rich chocolaty brownies are spiked with a generous dose of coffee liqueur.