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While visiting Spain's Navarra region, Alex Raij saw fruit trees growing in a parcel of Garnacha vines. To pay homage to the mixed plot, she plucked apricots and plums and poached them in a rosé made from Garnacha grapes.
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Freshly squeezed orange juice is mixed with orange-flavored vodka and triple sec in this orange crush cocktail. Serve on a warm summer day for a little refreshment.
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Get Marinated Grilled Chicken -- Village Recipe from Food Network
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This easy recipe uses white bread and apples to create a dessert that is similar to apple pie and will impress your friends and family!
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Brussels sprouts are simmered in cream, then finished with a squeeze of fresh lemon in this delicious Thanksgiving side dish.
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Get Pineapple Sapphire Icepop Martini Recipe from Food Network
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This simple Vietnamese salad is great for a hot summer night. The tart flavors of the onion, lemon, and salt are offset by the cabbage and chicken.
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Light, lemony, and oh-so simple, this champagne cocktail is a natural predinner drink.
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Cilantro, peanuts, and lemon juice deliver flavor in this cold carrot salad you can have ready in a matter of minutes.
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If you like peach pie, you will love this dreamy tropical pie. It has a brighter flavor with the added beauty of this luscious island fruit.
cooking.nytimes.com
Boneless leg of lamb is a good choice because it is nicely suited to stuffing Most supermarkets and butchers carry already-boned leg of lamb, and if they don’t they’re capable of doing it for you quickly Toss on the persillade and fold one half of the meat on top of the other
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Get B and Tea Recipe from Food Network