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Fresh sardines are fried to a crispy golden brown, and drizzled with a garlic and white wine vinaigrette then topped off with a sprinkling of fresh mint leaves. Serve this appetizer with a good white wine.
cooking.nytimes.com
This recipe is by Amanda Hesser and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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An oldie but a goody, this is one of the world's first cocktails, invented in New Orleans in the 19th century.
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A fun twist on the classic.
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As pretty as it is delicious!
Ingredients: dough, eggs, monterey jack, bacon, garnish
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The only fuzzy about this cocktail of peach schnapps and orange juice will be your vision. Drink with caution!
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The slightly spicy ginger flavor makes this a great winter warming cocktail, while the lime makes the Moscow Mule just as sublime in summertime.
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Simple and easy, grilled salmon with dill butter and lemon. Low carb and paleo too!
Ingredients: salmon, olive oil, butter, dill, garnish
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Get Vitamin F's Vitamin C Brew Recipe from Food Network
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Get Fourth Quarter Punch Recipe from Food Network
Ingredients: campari, gin, orange juice, beer, garnish
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Get Spice Rubbed Lamb Chops Hoisin and with Grilled Bok Choy Salad Recipe from Food Network