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This white wine punch recipe, with elderflower liqueur, gin, and Lillet, is perfect for a summer party.
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This flavorful new take on a barbecue staple with the help of a garlicky, herb-flecked chimichurri sauce is the perfect centerpiece for a backyard celebration.
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Here now a taste of New England game days circa the time when televisions had dials instead of remotes and, if you couldn’t get fresh clams to steam and chop, a can or two from the supermarket would do just fine (That’s still true!) The recipe comes from Brendan McCarthy, a saltwater fishing guide whose charters range from Brooklyn to Montauk, and south to Florida, the Bahamas and the azure waters off Panama, but whose tastes and kitchen skills were first developed in New England and see an apogee in the simplicity of this recipe The dip benefits from some curing time in the refrigerator and, for some, a heavy hand on the cayenne.
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An interesting alternative to oatmeal, sprinkled with pumpkin seeds for extra crunch.
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Rolled oats, tomato juice, and onions combine with lean ground beef for an easily prepared meatloaf. It bakes in one hour.
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This is a great, simple cocktail. I enjoy serving it with Asian themed dinners or appetizers.
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Candied citrus peels make an elegant confection. Enjoy them plain, dipped in tempered chocolate, or as a garnish on other desserts.
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These lemony Greek-inspired chicken skewers get their incredible flavor from a delicious marinade, which can also be used on vegetables.
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Melon liqueur and orange juice make up this beautifully bright drink served over ice.
Ingredients: liqueur, orange juice
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A daring cocktail with absinthe and egg white