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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.
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This recipe is by Jonathan Miles. Tell us what you think of it at The New York Times - Dining - Food.
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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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This is a classic Italian bean and pasta soup If you have already made a pot of beans using a pound of beans, and want to use it for this soup, just use half the beans but all of the broth as directed in Step 1.
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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.
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A slab pie is nothing more than a regular pie writ large Baked in a 9-x-13-inch pan, this pie feeds 24 but is easier to make (and to carry) than 3 separate pies The filling was inspired by an e-mail from Pete Wells, our restaurant critic, who mused about his ideal Thanksgiving dessert; the brown sugar, ginger and rum give it a complex and more autumnal flavor than most apple pies
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Get Spicy Salisbury Cutlets with Sweet Onion Relish Recipe from Food Network