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cooking.nytimes.com
Here's a creamy, savory and sweet soup that perfectly captures the flavors of fall Amy Lawrence, and her husband, Justin Fox Burks, the authors of the Chubby Vegetarian blog, brought it to The Times in 2012.
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The success of this simple recipe lies in the quality of the wine. Choose a full-bodied red and youll be rewarded with a richly colored, flavorful sauce.
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David Chang's quick "white" version of kimchi uses 7UP, an unexpected ingredient that adds lovely bubbliness to the cabbage. It can be served as a side dish like traditional red chile kimchi or with cold noodle soup.
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Traditional turkey gravy is enriched with rosemary and dry white wine in this easy recipe.
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This sparkling cocktail uses maraschino cherries.
cooking.nytimes.com
This recipe is by William L. Hamilton. Tell us what you think of it at The New York Times - Dining - Food.
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Cinnamon raisin bread is topped with a white chocolate-cream cheese mixture and sliced strawberries. Pan-toasted, they're served drizzled with maple syrup.
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A champagne punch recipe for Christmas or New Year's made with blood oranges, kumquats, and pears soaked in spiced syrup, brandy, and Cointreau.
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Get Champagne Brunch Punch Recipe from Food Network
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Sangria, a punch made with sweetened red wine and fresh fruit, is a natural at holiday parties. Try this easy variation, which calls for equal parts ready-made Stirrings sangria mixer and Moët & Chandon champagne.
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Fresh grapefruit sections are arranged in the bottom of a baked pie shell and topped with a gelatin mixture for a refreshing tart-sweet pie. Serve with whipped cream.
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This citrus mulled wine from Crazy Ex-Girlfriend star Gabrielle Ruiz is warm and fragrant with cloves, allspice, cinnamon, and star anise, and may become part...