Search Results (4,000 found)
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This drink plays with many of the original tiki cocktail flavors: cinnamon, honey, grapefruit, lime, and, of course, copious amounts of rum.
www.allrecipes.com
This recipe is a perfect refresher for a hot summer day or to quench a raging thirst! Absolutely delicious! To make it thick, simply use berries frozen!
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This crunchy cashew salad is loaded with colorful bell peppers, avocado, grapes, and feta cheese for a salad the whole family will love.
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A delicious recipe for classic ricotta cheesecake with tart, sweet passion fruit and a buttery graham cracker crust.
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With a hint of orange and the crunch of cornmeal.
www.delish.com
Recipe for Jerk Pork Tenderloin, as seen in the March 2009 issue of 'O, The Oprah Magazine.'
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A classic Fuzzy Navel cocktail, a mix of peach schnapps and fresh-squeezed orange juice.
cooking.nytimes.com
Mix vodka, orange juice concentrate and cranberry-tangerine juice in a pitcher and freeze for at least five hours.
Ingredients: juice concentrate, vodka
cooking.nytimes.com
The rules for matching cocktails with food are a lot more lax than with wine Really, anything goes, though the more complicated and layered the ingredients are in the glass, the more involved your accompanying hors d’oeuvres can be, and vice versa For simpler cocktails, simple foods work best
cooking.nytimes.com
This recipe for watermelon chaat, a savory fruit salad dressed in toasted cumin and dried mango powder, comes from Malika Ameen, a cookbook author whose Pakistani-American family in Chicago makes infinite variations on fruit chaat in the summer You could swap out the watermelon for a mix of what's in season, whether it's stone fruit, berries or cubed apple and pear It's an ideal dish to break the fast during Ramadan, full of flavor and hydrating, and quick to put together.
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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
cooking.nytimes.com
This recipe is by Marian Burros and takes About 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.