Search Results (5,412 found)
cooking.nytimes.com
This recipe is by Melissa Clark and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A sweet and creamy drink recipe made with Chambord black raspberry liqueur, Tia Maria coffee liqueur, and cream.
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Hot chocolate is enlivened with hazelnut liqueur, coffee liqueur and brandy.
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Sekanjabin is a refreshing Persian drink. This recipe makes a ginger-flavored syrup which, when stirred into water, makes a spicy, refreshing soft drink.
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Homemade ginger marmalade is just the thing for spreading on toast or a crepe -- or to serve with savory dishes like ham, roast chicken, turkey, or lamb.
Ingredients: ginger, water, sugar, pectin
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What a great twist on lemonade. Freeze some of this into ice cubes to use in the drinks, so it won't be diluted!
Ingredients: sugar, water, ginger, lemon juice, fruit
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This cocktail is considered the sweeter cousin of the Long Island ice tea. Like that drink, the Grateful Dead cocktail packs a considerable punch!
Ingredients: tequila, vodka, rum, gin, raspberry, ice, sour mix
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Spice up standard cranberry sauce with candied ginger, pears, garam masala, cinnamon, and star anise.
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These amazing ginger snaps have plenty of ginger and molasses delivering a chewy and crowd-pleasing treat for the holiday season.
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A memorable holiday topping.
Ingredients: cranberries, sugar, ginger, gelatin
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A tangerine margarita is simple to make and puts a twist on the traditional margarita cocktail. You'll need tequila, tangerine juice, and orange liqueur.
cooking.nytimes.com
Here is a punch to mix with the more flavorful American gins, from a recipe provided to The Times by the drinks historian David Wondrich His cocktails are light and summery, and a refreshing change from the usual gin and tonic This recipe makes 20 servings.