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A store-bought sponge cake is infused with vanilla syrup and then topped with blueberries, strawberries, and fresh whipped cream.
cooking.nytimes.com
This is a Bobby Flay recipe ginned up specifically for Thanksgiving in response to a request from The Times back in 2003 Mr Flay came through in spades: The sweetness of the potatoes is amplified by maple syrup, then taken in a completely different direction by the addition of fiery chipotle sauce
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Sliced strawberries, strawberry syrup, and rosé wine make this cocktail recipe light and fruity, while Pimm's and gin add herbal complexity.
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Credited as the birthplace of the first mixed drink with its signature cocktail,the Sazerac, The Roosevelt's Sazerac Bar has undeniable bragging rights.
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Enjoy this golden cocktail, made with maple syrup, Grand Marnier®, and bourbon, garnished with fresh clementine peel.
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Try this spicy, fruity cocktail.
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Chocolaty, chewy, soft puffed wheat squares are a traditional Canadian treat.
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This cocktail is a must-have drink served at a restaurant in The Fairmont Empress in Victoria, British Columbia. It features the hotel's Empress Blend Tea-infused vodka.
cooking.nytimes.com
A knob of butter helps mellow the lip-puckering quality of cranberries in this savory-sweet holiday staple.
cooking.nytimes.com
This dessert comes from a subset of cobbler recipes with cakelike leanings It’s blissfully easy Melt some butter in a skillet (cast iron, if you have it), mix together a pancake-type batter in a bowl, toss with fruit and bake
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Still refreshing, more refined.
Ingredients: water, lavender, garnish
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A great big crust that holds up very well to a large ice cream pie. Top with favorite ice cream and lots of gooey toppings.