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cooking.nytimes.com
This recipe came to The Times from John Currence, the celebrated chef in Oxford, Miss It is a meditation on the delights of summer: fresh, juicy peaches, cold buttermilk and whipped cream -- and grilling The alcohol from the bourbon will burn off when you mix it into the caramel, so don’t worry about serving it to children
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Get Sparkling Wine Sangria (Sangria de Cava) Recipe from Food Network
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This peach dump cake only needs three ingredients to make a sweet and golden cake ready in less than an hour.
Ingredients: peaches, yellow cake mix, butter
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These fragrant preserves are simple to make, and may be stored. Toast and biscuits will never taste the same again!
Ingredients: peaches, sugar, pectin
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Peach halves are caramelized and served with creamy frozen yogurt and crunchy ginger snaps.
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This peach shrub recipe infuses peaches with sugar, white wine vinegar, and basil to make a nonalcoholic flavoring for cocktails and mocktails.
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This red-wine punch with peach brandy, blackberry brandy, orange juice, and pomegranate liqueur is a super fruity version of sangria.
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Get Waffles with Fresh Strawberry Syrup Recipe from Food Network
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These Toasts with Grilled Chicken Livers and Peach Agrodolce come from award-winning chef Thomas Boemer. The livers are soaked in buttermilk with salt, pepper...
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Peaches are spruced up with a little honey and a dash of cinnamon before being packaged into foil and cooked on the grill. As my husband says, these taste like a peach cobbler without the crust!
Ingredients: peach, honey, cinnamon
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Get Peach Ginger Bellini Recipe from Food Network
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Yellow cake mix and peaches canned in heavy syrup are the primary components in this simple dump cake recipe.