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Get Olive Oil Sorbetto with Berries and Balsamic Recipe from Food Network
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This cocktail recipe strikes a sweet-tart balance with elderflower liqueur, fresh lime juice, and rum.
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Talk about quick and easy! In under an hour you can prep, bake and serve this classic mincemeat pie.
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This eerily strong pumpkin-hued punch is made with white rum, applejack, velvet falernum, Campari, and fruit juice.
cooking.nytimes.com
This recipe is by Florence Fabricant and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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If you love the combination of oranges, coconut and marshmallows found in a traditional ambrosia — the salad or dessert that often also contains pineapple, bananas, cherries and some kind of creamy dressing such as whipped cream or sour cream — you’ll adore this cake The coconut is baked into the cake layers and used as a sweet, shaggy garnish, while the oranges (in this case, diminutive, seedless clementines) are juiced into curd and sliced fresh for the filling Then, as a final, fluffy touch, a homemade marshmallow frosting tops it off
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This is Grace Parisi's take on the Dark and Stormy, a classic rum and ginger beer drink. Floating in the punch bowl are round ice cubes made with lychee syrup and lychees stuffed with brandied cherries, which have an uncanny resemblance to eyeballs.
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This is the version of the classic Martinez cocktail — the possible progenitor of the martini — that Frank Caiafa serves in the plush surroundings of the Waldorf-Astoria Hotel’s Peacock Alley bar It’s made in the “perfect” style (that is, with both sweet and dry vermouths) and is as elegant as it is potent.
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Recipe courtesy of Living Room in Miami, Florida. Created by Gabriel Orta.
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Your favorite cocktail...for breakfast!
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A rum-based island drink.
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Get Cinnamon-Grilled Peaches Recipe from Food Network