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Get Sweet and Smoky Baby Back Ribs Recipe from Food Network
cooking.nytimes.com
Bacon-and-egg pie is a rustic specialty from New Zealand, here zipped up with a mixture of sriracha and cream Made from whole eggs that hard-cook under a pastry crust lid, with fat chunks of bacon, it is closer in feeling to steak-and-kidney pie, that sturdy pub staple, than to quiche It is terrific picnic fare.
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The best apple cider around.
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This Brooklyn cocktail is similar to its brother the Manhattan; the recipe includes whiskey, dry vermouth, maraschino liqueur, and bitters.
cooking.nytimes.com
This recipe is by Jonathan Miles. Tell us what you think of it at The New York Times - Dining - Food.
www.chowhound.com
A Prohibition-era cocktail made with rye whiskey, lemon juice, grenadine, and dry vermouth.
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Buttery croissants replace standard English muffins in this elegant egg breakfast dish. Asparagus spears add a fresh and flavorful crunch.
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Pickles on pickles on pickles.
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In this recipe, a savory, cheese-filled pancake is folded around mushrooms, spinach, and Canadian bacon for a delicious anytime pancake!
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Bananas are simmered in brown sugar, butter and Irish whiskey for a delicious warm treat to serve with vanilla ice cream.
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Pickle lovers only!
Ingredients: pickles, pickle juice, whiskey, dill
www.simplyrecipes.com
Hot toddy made with chamomile tea, honey, and whiskey. This nightcap will help you doze off in no time! Feel free to make this hot toddy with whiskey, rum, or brandy.