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This recipe is by Jonathan Miles. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: basil, olive, spanish
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Make these icy pink drinks for your next summer celebration.
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I was making a Cosmo for myself and I didn't have any triple sec, so I used peach schnapps and loved it.
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This is a creamy dessert cocktail. Great for after dinner and holiday parties and weddings.
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"Roll-and-cut" sugar cookies are made by flattening dough with a rolling pin, then cutting out shapes. The dough recipe here is ideal: durable enough to withstand rol
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If you make these dainty tarts, you must have a tea party. Tiny tart shells are lined with pastry and filled first with a dollop of raspberry jam, and then a spoonful of a buttery egg batter. The tarts are baked and dusted with confectioners ' sugar. This recipe yields a dozen.
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Bakewell tarts, almond-flavored tarts with a raspberry jam layer, are a perfect accompaniment to coffee.
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Jam filled shortbread cookies have been a longtime favorite on Scottish and English tea tables. Now popular in Canada! Store in a covered tin.
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Get Pushable Rosé Pops Recipe from Food Network
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For a quick breakfast or lunch on the go, try this tasty wrap, combining sweet and savory berries and bacon in a whole-wheat flatbread.
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Get all the rich buttery flavor without the wheat! These Danish are made with gluten-free pancake mix instead of flour.
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Get Cosmopolitan Recipe from Food Network