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cooking.nytimes.com
Buttermilk-simmered peas, plenty of mint, a touch of salt: That’s it The chef Daniel Patterson brought the recipe to The Times in 2007 It benefits mightily not just from the use of fresh peas, but from real, homemade buttermilk as well, “nothing like the cultured, processed stuff that goes by the same name,” he wrote
Ingredients: buttermilk, peas, mint leaves
www.allrecipes.com
A refreshing creamy chilled peach soup with white wine, mint, and peach schnapps, with a hint of cinnamon and nutmeg. So delicious you'll have them scraping their bowls!
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Get Quick Grape Spritzer Recipe from Food Network
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Exotic elderberries and tart apples become a unique dessert.
Ingredients: water, sugar, cornstarch, apples, lemon
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Holy guacamole! This is a subtly delightful soup.
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Get The Classic Vodka Martini Recipe from Food Network
Ingredients: vodka chilled
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Chef Eric Skokan of Boulder, Colorado's Black Cat grows hundreds of vegetables at his farm, analyzing each variety for its best use. He prefers the Zagross Persian cucumber for this tangy soup.
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Get Champagne Tower with Farmhouse Kir Recipe from Food Network
Ingredients: chilled champagne
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This would be great served at Thanksgiving.
www.simplyrecipes.com
Cool and refreshing Chilled Cucumber Soup! Takes only 10 minutes to make, no cooking, just blending.
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Sometimes you don't need a whole bowl-full.
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A twist on the classic Negroni cocktail that substitutes Prosecco for the gin.