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A classic Bobby Burns cocktail recipe. You'll need Scotch whisky, vermouth, and Bénédictine.
Ingredients: scotch whisky, vermouth
cooking.nytimes.com
Lighter than a potato gratin, but still luscious from heavy cream and cheese, this allium-rich dish has a crunchy bread crumb and anchovy topping to take it over the top If you can’t find spring onions — newly harvested onions often sold with the green stems still attached — use regular onions or shallots Or try red onions for a shot of bright color among the soft greens and golds in the pan
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Get Onion Jam Recipe from Food Network
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A more complex Bourbon Sour made with Bénédictine and a little Cointreau.
Ingredients: bourbon, lemon juice, cointreau
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This variation on the classic mai tai combines three kinds of rum with orgeat, orange liqueur, and lime juice for a taste of the Pacific islands!
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This tangy topping is a perfect accompaniment for all kinds of soups.
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Here is a shockingly good accompaniment to chicken-liver pâté that came to The Times from the kitchen of the Fort Defiance in Brooklyn But don't think that is its only use Bacon-onion jam is also a terrific sandwich condiment
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The two-toned cocktail includes two great beers--a pale ale and a stout--for the best of both beer worlds.
Ingredients: ale, stout
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Get Scallop and Shrimp Cocktail Recipe from Food Network
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Invented by James Bond in the 1953 novel Casino Royale, the vesper today uses Lillet Blanc since Kina Lillet is no longer made. The resulting cocktail is delicious and potent.
Ingredients: gin, vodka, lillet blanc, ice, orange
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Get Cucumber Cocktail Recipe from Food Network
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A recipe for a basic white wine spritz that you can change with your mood.