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This almond and pear cake has finely ground almonds and fresh pear slices soaked in amaretto liqueur creating a delicate cake for the fall season.
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This wonderfully moist dairy-free orange cake is made with semolina, almonds, and oranges and is flavored with Grand Marnier after baking.
cooking.nytimes.com
Orange cake is a terrific dessert to serve after the rich, meaty stews of winter: boeuf bourguignon, short ribs, lamb tagine The method that Marcella Hazan uses here — poking holes into the cake and letting orange syrup seep in — has a similar effect to brining: what would otherwise be a dry cake becomes flavorful, fragrant, and juicy And it’s even better than brining, because it always works, takes no time, and also makes the cake last longer
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Festive and fun, this classic combination is one of our favorite champagne cocktails.
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Get Deeply Chocolate Gelato Recipe from Food Network
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A recipe for a cocktail served at Trick Dog, a Bon Vivants bar in San Francisco.
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Emmentaler and Gruyere cheeses combine with white wine, nutmeg, and garlic for a simple and delicious fondue for dipping French bread and boiled red potatoes.
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Get Tequila Sausage Recipe from Food Network
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The Margarita is a classic for a reason! Just three ingredients—tequila, orange liqueur, and lime juice. Salted rim optional.
cooking.nytimes.com
This recipe is by Jim Meehan. Tell us what you think of it at The New York Times - Dining - Food.
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A refreshing and quick drink that reminds one of warm Southern days. Easily batched for a party.
Ingredients: bourbon, syrup
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Get Lucky Lady Recipe from Food Network