Search Results (1,300 found)
www.delish.com
To summarize the sauce at best, most interpretations contain roasted, dried, or raw red piquillo pepper.
To summarize the sauce at best, most interpretations contain roasted, dried, or raw red piquillo pepper.
Ingredients:
cocktails, alcohol, soups, chocolate, spanish, hazelnuts, garlic, plum tomatoes, olive oil, ancho chile, piquillo peppers, sherry vinegar, red wine, fish, seafood, chicken, chili
www.delish.com
Recipe created by Dale DeGroff, author of The Craft of the Cocktail.
Recipe created by Dale DeGroff, author of The Craft of the Cocktail.
Ingredients:
cocktails, alcohol, soups, chocolate, cointreau, orange juice, sparkling wine, champagne, cocktail
www.delish.com
On Sundays, we brunch.
On Sundays, we brunch.
www.delish.com
These orange slices are a great garnish for cakes.
These orange slices are a great garnish for cakes.
www.delish.com
We adore this rich, dessert-like cocktail; it oozes a smooth and delicious flavor.
We adore this rich, dessert-like cocktail; it oozes a smooth and delicious flavor.
www.delish.com
Peanut butter cookies never tasted so good!
Peanut butter cookies never tasted so good!
www.delish.com
The herbal pungency of the Benedictine points up the smoky smoothness of the whiskey, the dryness of the vermouth balances the sweetness of the Benedictine, and the orange peel adds a hint of sunshine. This makes an especially fine after-dinner drink.
The herbal pungency of the Benedictine points up the smoky smoothness of the whiskey, the dryness of the vermouth balances the sweetness of the Benedictine, and the orange peel adds a hint of sunshine. This makes an especially fine after-dinner drink.
www.delish.com
Here we create a new version of a Tuscan classic: fried squash blossoms stuffed with ricotta. In an homage to pimento cheese, a Southern favorite, we mix the ricotta with pimentos and serve the blossoms raw.
Here we create a new version of a Tuscan classic: fried squash blossoms stuffed with ricotta. In an homage to pimento cheese, a Southern favorite, we mix the ricotta with pimentos and serve the blossoms raw.