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cooking.nytimes.com
This recipe is by Elaine Sciolino and takes About 1 1/2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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With a beautiful color, this champagne drink almost looks too pretty to drink. Fortunately, it tastes even better than it looks!
www.simplyrecipes.com
Light and airy savory cheese puffs (gourgères) with cheddar cheese and thyme.
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This wine-based drink is not for the faint of heart - tart and tangy, with a deep, berry hue; it's a strong one!
www.allrecipes.com
Grenadine syrup slowly floats through this mixture of orange, pineapple, and cranberry juices to give a visual effect of a sunset in a glass.
cooking.nytimes.com
Josie Davidson is one of the great hostesses of South Texas and learned to make margaritas from her father, Chris Gill, who received the recipe in the 1970s from Mario Cantu, owner of Mario's, an old-line Mexican restaurant in San Antonio She passed her knowledge along to The Times in 2015: Combine equal parts tequila, orange liqueur and fresh lime juice in a pitcher, using a measuring glass if you have one to get it to 26 ounces exactly (deploy a splash or so more than a cup per liquid if you don’t), then add 6 ounces of water to the mix and set it in the refrigerator to chill Serve over ice in glasses with salted rims
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Use ready-made meatballs -and some sweet-and-sour ingredients -to get the tangy, slow-cooked taste on this toothpick treat.
www.chowhound.com
This easy mushroom broth recipe makes the perfect base for soups, stews, gravies, and risottos.
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This recipe for pretzels uses traditional Irish soda bread dough instead of a yeast based dough. It's quick and works great! These pretzels come out great, just like the street vendor type.
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Parmesan encrusted pine nuts are a quick and easy salad topper that will wow the whole family.
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Add some gin, without adding the sin.
Ingredients: sugar, water, bay leaves
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A sweet and tangy cheese filling is rolled up in this rich babka dough, which is coiled into a fluted tube pan and baked.