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This classic drink dates back to the Civil War era and makes even a less expensive bottle of Champagne taste great with the addition of Angostura bitters and a sugar cube.
Ingredients: sugar, chilled champagne, lemon
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Try this spicy, fruity cocktail.
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Use this recipe for blackberry puree to make a Cranberry Sparkler, a festive holiday drink.
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This simple wine-reduction sauce with beef broth and butter is delicious drizzled over steak.
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Like shrimp cocktail but way more fun.
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This recipe is by Steven Raichlen and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe is by Elaine Sciolino. Tell us what you think of it at The New York Times - Dining - Food.
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This tasty hot pepper sauce contains a surprising ingredient - fresh dates. A small bowl of this divine sauce is on the table everywhere in Cameroon, Africa, each unique to the person making it.
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Alyssa Gorelick serves this grilled Romesco sauce over quinoa-stuffed poblano peppers. Any extra sauce is terrific with roasted or grilled potatoes or on a veggie burger.
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This tangy, spicy sauce is great with shrimp or chicken!
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With gin, bitters, and blue curaçao.
Ingredients: gin, cura ao, lime juice
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Smoky Scotch gets sweetened up with the addition of Drambuie in the classic drink called the rusty nail.
Ingredients: ice, scotch whiskey, drambuie