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Don’t be frightened by its shocking hue.
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This is a favorite in our family at Christmas. The flavor of the sweet strawberries combined with the flavor of the peppers gives this jam a wonderful flavor dimension. This jam is not spicy, but can be made to be spicy by adding more peppers or a few habanero peppers.
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Butter seasoned with lime juice, chili powder, and optional lime zest is the perfect accent for mellow, baked delicata squash.
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Blending canned tuna with capers, lemon juice, parsley, and butter will give you a spread for your antipasto platter or for terrific tuna sandwiches.
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Here's a quick and easy version of the classic French hollandaise sauce made in a blender. Read for eggs benedict in 10 minutes!
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Turmeric root and black pepper are steeped and simmered for a quick and easy farmer's market turmeric tea; enjoy with lemon juice or honey.
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A delicious, cool drink on a hot day. Apricot brandy is mixed with tea, orange juice and lemonade concentrate, then frozen into slush. A hit at showers, garden parties or just to laze around drinking.
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Dried tarragon, lemon, and shallots flavor this butter for roast beef, steaks, or even chicken and fish. Use it alone or add it in place of butter for a subtle flavor enhancement to sauces or gravy.
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This tarragon–crème fraîche salad dressing recipe is a tangy mixture of crème fraîche, tarragon, lemon juice, and lemon zest.
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An amazing filling for breakfast pastries, kolaches, and cookies.
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This is one of my favorite pies my mother used to make at least 50 years ago.
cooking.nytimes.com
Natasha David has served a wide variety of spritzes at her Lower East Side bar, Nitecap, since it opened in 2014 Some she delivered in the fashion of a standard cocktail — that is, chilled but iceless Despite its name, that is the case with this bright and sparkling take on the classic daiquiri