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This dark, tangy cocktail is great for an evening in.
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This recipe is by Jonathan Miles. Tell us what you think of it at The New York Times - Dining - Food.
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I was learning to make martinis with a friend, but I had no vermouth. I did, however, have a bottle of Amontillado sherry. Coupled with Finlandia vodka and...
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Fresh greens are tossed with strawberries, toasted pecans, and blue cheese. A lively dressing unites all the flavors into a springtime delight!
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Now you too can make this wonderful liqueur at home and give it to your friends for the holidays. This is so delicious with cream and over ice.
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This alcohol-infused tea will warm you from the inside out.
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Recipe courtesy of GILT, New York, NY. Created by Robert Honeycutt, Beverage Director.
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With passion fruit-flavored vodka and a festive combination of fruit juices, this party punch stands out from the usual cocktail offerings.
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Made with Aperol and citrus.
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Grilled chicken is tossed with apple, candied walnuts, and blue cheese in raspberry vinaigrette to deliver a sweet topping to a large plate of salad greens.
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This clever recipe uses sweet-tart tangerines two ways: Sections of fruit are tossed into the salad, and tangerine juice flavors the vinaigrette.
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The Canadian version of a classic hangover cure.