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cooking.nytimes.com
You’ll need bourbon and hazelnut spread for this adult twist on a milkshake, which came to The Times from the Brooklyn Bowl restaurant in that borough The vanilla in the bourbon is brought out by the ice cream, and the hazelnut spread evokes a praline flavor reminiscent of New Orleans What’s the worst that could happen?
www.allrecipes.com
Ground bologna is sweetened with pickle relish for a great tasting spread!
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Spicy and a sweet, this delicious chutney goes well with breads, cheeses and chicken!
www.chowhound.com
A healthy recipe from Plated for sunchoke and kale hash with currants over red quinoa.
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These mini cupcakes with sour cream and cornmeal are frosted with maple butter cream and make a delicious snack or dessert.
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Fresh habanero pepper and ginger root give this gin-based cocktail a spicy kick.
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This blood orange margarita recipe uses fresh-squeezed blood orange juice, orange liqueur, and tequila blanco.
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Caramels made with sweetened condensed milk and corn syrup are flavored with anise extract and colored black.
www.delish.com
Dave Kwiatkowski of The Sugar House creates this variation on an old-fashioned by swapping gin for the whiskey. A splash of Campari adds bitterness and a rosy color.
Ingredients: lemon, demerara, campari, grapefruit, salt, gin
www.delish.com
Basbousa cake is a not-too-sweet semolina confection soaked in lime syrup, often hawked on the streets of Egypt.