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cooking.nytimes.com
This recipe is by William L. Hamilton. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: vodka, pomegranate juice
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The black mission fig tree is one of my favorites in the garden, and this fall it is bearing a bountiful harvest … luckily my family loves figs! It’s adjacent...
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Get Canchita, the Un-popped Popcorn of Peru Recipe from Food Network
Ingredients: corn
www.allrecipes.com
This delicious version of the popular after-Thanksgiving casserole rises above its humble origins as a way to use leftovers by including heavy cream and fresh mushrooms. It's topped with Parmesan cheese and crunchy almonds.
cooking.nytimes.com
Pimm’s No 1, a gin-based liqueur, is named after James Pimm, the bar owner who created it in the mid 1800s By the 1860s, it was bottled
Ingredients: sugar, cucumber, pimm, gin, lemon juice
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Homemade apple butter recipe, complete with step-by step instructions. Apple butter spiced with cinnamon, cloves, allspice, and lemon. Great on toast!
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The layers of flavor start with a crisp chocolate cookie crust, creamy coconut cheesecake, thanks to Coco GOYA® Cream of Coconut, and chewy toasted coconut. Easy and delicious, these cheesecake bars are a definite crowd pleaser!
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An easy fudge with the taste of Irish cream liqueur is a must-have for your holiday cookie tray or for a special Irish treat.
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Straightforward yet versatile, this dressing brightens up a simple green salad or works well atop a piece of steamed fish.
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Get Hibiscus-Lime Tea Recipe from Food Network
Ingredients: hibiscus, agave syrup, zest
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A bone-in leg of lamb recipe studded with garlic and basted with duck fat.