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Pimm's No. 1 liqueur is the key to this refreshing cocktail with British origins. It's the unofficial drink of the tennis tournament Wimbledon.
Ingredients: pimm, ice, ginger ale, lemon, cucumber
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This recipe is by William L. Hamilton. Tell us what you think of it at The New York Times - Dining - Food.
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Dave Kwiatkowski of The Sugar House creates this variation on an old-fashioned by swapping gin for the whiskey. A splash of Campari adds bitterness and a rosy color.
Ingredients: lemon, demerara, campari, grapefruit, salt, gin
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A sweet plantain dough is filled with a thick cinnamon cream to make these fried empanadas, which are a decadent Salvadoran treat.
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Beef tenderloin is roasted with fresh thyme and rosemary and served with a zesty horseradish sauce.
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This easy roasted pork tenderloin recipe first sears the pork on the stovetop and then roasts it in the oven with figs and pears to serve on the side.
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Mustard, lemon juice, and garlic layer the steak with flavor in as little as 10 minutes. You can also marinate the meat with these three ingredients up to a day ahead.
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You can serve this refreshing mixture as a salad, as a topping for whole grains or as a salsa with grilled fish or chicken.
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The rules for matching cocktails with food are a lot more lax than with wine Really, anything goes, though the more complicated and layered the ingredients are in the glass, the more involved your accompanying hors d’oeuvres can be, and vice versa For simpler cocktails, simple foods work best
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A sweet gin cocktail with cream sherry and grapefruit liqueur, as well as a light egg white froth and a little kick from lemon juice, this sophisticated drink...
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Apricot jam makes for an irresistible sweet-tart dressing for bitter greens.
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An elegant pear and feta bites appetizer recipe.