Search Results (907 found)
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Juicy summer tomatoes and fresh basil top this easy crostini appetizer.
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Get Fruit Tarts Recipe from Food Network
cooking.nytimes.com
This recipe is inspired by a dish served at a pinot noir dinner at Bar Boulud, one of the chef Daniel Boulud’s restaurants There, a whole wild striped bass was swaddled in fresh fig leaves and stuffed with fresh black figs in a red wine sauce The brooding sauce bathed velvet figs, and its earthy depths made the already succulent fish a fine partner for some excellent bottles of red
cooking.nytimes.com
Black grapes, such as Concords, come into season in the fall The combination of grapes, sweet spices and blue cheese is an unusual one, yet utterly delicious -- especially for the kind of person who loves ending a meal on a sweet and cheesy note I serve this for brunch, or before dinner with drinks
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This dark, tangy cocktail is great for an evening in.
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If you love figs, goat cheese and honey, then you'll pop these onto your grill immediately. Just make sure your figs are ripe and that you get dozens.
Ingredients: figs, goat cheese, grape, honey
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A milkshake recipe made with grape juice and vanilla ice cream.
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This is a moist yellow cake with a jelly spread over the top while warm. It is so moist, it will melt in your mouth! Use your favorite flavor of jelly.
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Get Peanut Butter and Jelly Bars Recipe from Food Network
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Get Peanut Butter and Jelly Cupcakes Recipe from Food Network
cooking.nytimes.com
This recipe is by Cathy Barrow and takes 50 minutes, plus 30 minutes steeping and 12 hours resting after processing. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: wine, thyme, lemon juice, pectin, sugar, butter
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Easy but rich flavorful desert. Lime gelatin and beer jelly and on top, sour sweet cream. Enjoy summer desert.