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cooking.nytimes.com
This cocktail, by Dan Greenbaum of The Beagle in Manhattan, plays Armagnac's subtle marzipan against the salty, mineral tang of Manzanilla sherry A deceptive drink, it looks in the glass like an innocuous saucer of pinot grigio, but enrobes the senses with nuts, flowers and confectionary There’s a spritz of orange oil atop to knock it all even: a perfect dessert tot.
www.delish.com
This homemade spicy tomato ketchup is great with chicken and even better with burgers.
www.allrecipes.com
Turn your sweet, summer bounty of tomatoes into this classic salsa.
www.allrecipes.com
Basil, roasted garlic and Parmesan cheese are paired with balsamic vinegar and fine quality olive oil in this fresh-tasting vinaigrette.
www.allrecipes.com
This is a fresh summer-time salad that is inexpensive and easy to make. This salad can be made up the day before and is always a crowd pleaser.
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Romano beans are similar to green beans and make a great side dish when marinated with garlic, mint, olive oil, and vinegar.
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Prosecco gives the classic vinegar and shallot sauce a little fizz.
www.delish.com
This grown-up, flavorful version of a classic meatball sub comes from blogger Rachel Rappaport of Coconut and Lime.
cooking.nytimes.com
This grilled broccoli is dressed simply in tamari, olive oil and balsamic vinegar It results in crisp-tender florets that are beautifully sweet and salty beneath the smoke.
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A creamy blend of buttermilk, sour cream, vinegar, chives, and parsley.
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Chicken and wild rice casserole baked in a creamy mushroom soup-based sauce is a warm and comforting meal.
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Marinated grilled chicken breast, grilled sliced pineapple, red onion, and lettuce are sandwiched between sweet Hawaiian bread rolls.