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This recipe is by Kay Rentschler and takes 15 minutes plus 1 hour's maceration and overnight chilling. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: sugar, pectin, apricots, juice, kirsch
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This is a great shot I made up one night while bartending. I combined Canadian Whiskey (I prefer Crown Royal) with Melon Liquor and a splash of pineapple juice.
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Made with Aperol and citrus.
cooking.nytimes.com
This recipe is by Jonathan Miles. Tell us what you think of it at The New York Times - Dining - Food.
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An aromatic simmer of garlic, tomatoes and parsley in olive oil and butter forms the base for this sensationally easy pasta dish. Add canned clams at the last minute and toss with freshly boiled linguine pasta.
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Snow peas are lightly seasoned with Italian seasoning and a splash of lemon juice to highlight their natural sweetness.
cooking.nytimes.com
This is a very light cake, similar to a lemon drizzle but with a ton more flavor The rosemary and orange add delicious floral notes A fluted Bundt pan looks especially nice
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Spiced with pomegranate seeds.
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A variation of the Sidecar.
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Get Plum Sake Recipe from Food Network
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Cranberries, raspberries, and cherry juice make a pretty red sorbet with a sprightly flavor.