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cooking.nytimes.com
The Jack Rose is the classic cocktail that never got invited to the oldies reunion While other sours, such as the daiquiri, the Daisy, the Sidecar and select others, are revered and reinterpreted in their dotage, this mainstay of the 1920s and ’30s has fallen so far out of circulation that few still know its name More’s the pity, for when properly made it is one of the canon’s stronger pillars, and a perfect sip when the post-equinox winds set in
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Buttery cookies smothered with a maple frosting = HEAVEN.
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These candy apples are hot, hot, hot!
cooking.nytimes.com
This recipe is by Matt Lee And Ted Lee and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Our version of the classic Orange Julius smoothie recipe made with orange juice, coconut milk, and sweetened condensed milk.
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Get Tea Smoked Duck Recipe from Food Network
cooking.nytimes.com
This recipe is by Jacques Pepin and takes About 20 minutes, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: cinnamon, limes, water, honey, red wine
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Get German Chocolate French Toast Cake Recipe from Food Network
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Martin Cate of Smuggler's Cove shares his rendition of the classic tiki drink, the Navy Grog. Three types of rum, lime and grapefruit juice, and allspice combine...
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Get Tuscan Kale Salad with Anchovy Dressing Recipe from Food Network
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Quinoa crepes made with quinoa flour, almond milk, and a hint of honey are a gluten-free way to start the day. Fill with your favorite fixings!