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This recipe evokes the fuzzy navel cocktail by giving you a cake made with peach liqueur, peaches, and orange juice.
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A classic New Orleans cocktail recipe that uses gin, citrus, egg white, cream, and orange flower water and is great with brunch.
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A blend of plum jam, chili sauce, white grape juice, and lime juice combine with green onions and garlic to make a versatile sweet and tangy glaze for meats and poultry.
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A delicate little tea cookie isn't too sweet because it has the grown-up zing of grapefruit. There's a lightly sweet grapefruit glaze, too.
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These unique fritters are like bread doughnuts, studded with pineapple and finished with pineapple glaze for just the right amount of sweetness.
cooking.nytimes.com
This recipe is by Jim Meehan. Tell us what you think of it at The New York Times - Dining - Food.
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This is a refreshing, complex, and fruity sorbet. The mixture can be made with either cherry juice or pomegranate juice.
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This spicy, fruity blend of fresh ingredients will turn any dish into an exciting new favorite!
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Inspired by Persian lamb stews, Chef Travis Lett's recipe for slow-cooked lamb shoulder is full of the bright flavors of tarragon, dill, mint, chives, and parsley...
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This recipe from the late chef Charlie Trotter came to The Times in 2001 as part of a story about the raw food movement, in which every element of every dish is raw, organic and vegan If you do not have a juicer, buy carrot juice instead.
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Marinated chicken is grilled on skewers with pieces of juicy mango. Serve with a mango chutney or plain. Great for summery appetizers. Enjoy!
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This sweet-and-tart salsa is rich in immune-boosting vitamin C and the essential mineral manganese.