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So good on a blustery day! Warms you from the inside out.
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This recipe is by Jacques Pepin and takes About 20 minutes, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: cinnamon, limes, water, honey, red wine
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Black cherries and creme de cassis are swirled into a vanilla Greek yogurt-based frozen yogurt for any fancy occasion.
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Inexpensive to make, and fully authentic, this menudo will have your Latin lovers swooning! This recipe uses a combination of chiles to deliver its trademark red color, and packs a mildly spicy punch. And it is really quite easy to make - my husband absolutely devoured it the first time I made it.
cooking.nytimes.com
Potatoes aren't usually associated with Provençal cooking, but every French region must have its gratin: sliced potatoes baked into a delicious mass that is the perfect side dish for roasts The binder can be milk, broth, cream or, as in this case, the natural juices of vegetables like tomatoes and onions With less liquid, this gratin is more foolproof than most
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Blend leftover watermelon with soju, ginger liqueur, and some lime juice for a refreshing summer cocktail recipe.
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In this recipe, silver tequila is infused with Jamaica flowers and mixed with Grand Marnier and lime juice for a tart margarita that drinks like sangría.
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For this perfect vegetable taco recipe you will to get summer squash, cremini mushrooms, poblano peppers, mustard greens, and onion.
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Rich, golden garlic cloves and a splash of pisco flavor juicy prawns in this Chilean version of a classic Spanish tapa.
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This creamy brandy Alexander cocktail recipe is made with crème de cacao, cream, and brandy, and is topped with freshly grated nutmeg.
Ingredients: cacao, heavy cream, brandy, nutmeg
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Get Pareja de Codornices en Salsa de Chile Ancho con Miel: Pair of Quail in Ancho Chile-Honey Sauce Recipe from Food Network