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These small tarts, inspired by a mojito, are the perfect celebratory end to a meal: refreshing, light and boozy If you don’t have a spice grinder, finely chop the mint for the final step of the curd and then crush it in a pestle and mortar with the rum before adding to the curd The aim is for the mixture to be as fine as possible, almost like a paste or like pesto, so that it’s fine enough to turn the curd slightly greener, rather than just fleck it with mint
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Get Stone-Ground Grits with Gruyere Recipe from Food Network
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Popcorn balls are colored orange and made to look like pumpkins. These are a fun Halloween treat for kid and adult parties. Very versatile!
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Get Fall Sangria Recipe from Food Network
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A delicious granola without the fat can be made with spelt, flax seeds, and pecans!
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Rosemary and ginger give both a piney taste and a little bite to these gin cocktails.
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Maple syrup and wine vinegar blend to make a sweet and spicy glaze for baked ham.
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Get Maple-Lacquered Bacon Recipe from Food Network
Ingredients: maple syrup, bacon
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Adult marshmallows? Yes, please.
Ingredients: syrup, espresso, vodka
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Get Mango Ice Tea with Gin Recipe from Food Network
Ingredients: mango, gin, syrup
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Get Texas Sunrise (nonalcoholic) Recipe from Food Network
Ingredients: orange juice, syrup
cooking.nytimes.com
Use bitters and orange peel to perk up a gin and tonic.
Ingredients: gin, syrup, orange