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Rafael Mateo, the proprietor of Pata Negra, a Spanish wine bar in the East Village, formulated this sangria that is winelike and very refreshing, with a keen balance of tart and fruity flavors Unlike many recipes, which specify Rioja made from the tempranillo grape, Mr Mateo prefers using garnacha from Campo de Borja in central Spain, which he said has backbone without being overly tannic
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Fusilli pasta is tossed with sauteed tomatoes, kale, and zucchini and a creamy rosemary-infused dressing. Serve topped with almonds and Parmesan cheese.
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Get Uncle Billy's Holiday Treat Recipe from Food Network
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Asparagus and mandarin oranges are tossed in a simple balsamic reduction creating a quick and easy salad.
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Lobster bathed in wine is insanely tasty.
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This salad is shaken, not tossed. All the ingredients - arugula, cherry tomatoes, pine nuts, Parmesan cheese and an oil and vinegar dressing - are combined in a plastic bowl with a lid and given a few shakes. Topped with avocado slices, it is very presentable for guests.
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The perfect Spring or Summer drink. Tried and tested for over 12 years now. and always a crowd favorite! This recipe yields one gallon!! Use a 1 gallon sun tea jar for serving!
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This layered shot will, quite frankly, get you bombed.
Ingredients: liqueur, irish cream, triple sec
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Amaretto gives this drink a fun twist! Frosty glasses rimmed with amaretto and sugar make this drink even better.
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A complex, complex rye whiskey and cognac cocktail named after a hotel in the Old Quarter of New Orleans.
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Get Cactus Rose Cocktail Recipe from Food Network
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Just what a Greek salad should be, chock full of hearty ingredients like tomatoes, cucumbers, olives, feta cheese, and of course beans, and done up with a zesty dressing.