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These zesty cookies made with mashed squash, orange zest, cinnamon, and ginger are a sweet treat perfect for fall potlucks or gatherings.
cooking.nytimes.com
Miso contributes a sweet, nutty flavor to this tasty marinade for duck, punched up with ginger and orange zest Substitute duck legs if you wish (they’ll take a bit longer to cook), or use large chicken breasts if duck isn’t available Here the duck breast is thinly sliced for a summery main-course salad, but keep the flavorful technique in mind for use throughout the year.
cooking.nytimes.com
Inspired by a wonderful dessert in the pastry chef Sherry Yard’s “Desserts by the Yard,” this is a beautifully layered jello First make the lemon gelée – even better if you have Meyer lemons at your disposal – and let it set in the glasses (this will take about an hour, so plan accordingly) Then make the blood orange jelly and pour on top of the lemon layer
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Instead of relying upon fat, this recipe, created for Bobbi Brown by F&Ws Grace Parisi, gets its bold flavors from ingredients like chipotles, grilled onions and citrus juice.
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Looking for a unique salad to make for a fancy dinner? Adding blood oranges and jalapeno vinaigrette to fresh spinach will wow your guests.
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This chai sufganiyot recipe takes sugarcoated Hanukkah donuts and fills them with a spiced pumpkin buttercream.
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In this fluffy salad, Yotam Ottolenghi blends South American quinoa with nutty Camargue red rice from southern France.
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Get Margarita Chicken Wings Recipe from Food Network
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I created this recipe for Emeril's Chocolate Challenge last year and it was chosen as a winner. It has all of the flavors of the well known B52 drink in one...
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California restaurateur Trader Vic is credited with invention of the mai tai. He served the rum and juice cocktail to friends visiting from Tahiti, who exclaimed, 'Maita'i roa ae!' The term translates to 'very good' and the name mai tai stuck.
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Recipe given by Jbird in NYC.
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Get The Old Fashioned Hurricane Recipe from Food Network