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Eggplant and pasta are simmered in a simple tomato sauce in this quick and easy pasta dish perfect for weeknight meals.
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Beware! This tasty libation goes down extremely smooth, but has quite a kick. Raspberry and strawberry vodkas are floated with raspberry liqueur.
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This recipe is by Jim Meehan. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: cognac, lemon juice, cura ao
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Get Mojito Limeade Recipe from Food Network
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Deep Dish Apple Pie! This extra thick, mile-high apple pie has a buttery crust double stacked with apples.
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This recipe is by Nancy Harmon Jenkins and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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The chunky relish provides the perfect counterpoint to this satiny smooth, rich soup.
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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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The Cosmopolitan gets turned on its head with the addition of elderflower liqueur.
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Pro Move: Make a big batch of tequila and pineapple juice ahead of time, then splash on the blue layer as a party trick mid-tailgate.
Ingredients: tequila, pineapple juice, ice, drink
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Note: If storing overnight, top bread with lettuce first, then dressing (to keep sandwich from getting soggy).
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My friend Lu Ratunil was the man behind the bar on Sundays at Good World, my favorite brunch spot when I was still the sort of person who went out to brunch He considers himself a bit of a purist when it comes to bloody marys, explaining that ‘‘since the drink has so many ingredients, the key is to balance them.’’