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cooking.nytimes.com
To toast The Minimalist column upon its exit from the pages of the Dining section, a Champagne cocktail — developed with help from the bartender Jim Meehan It is appropriately celebratory and bittersweet.
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This Champagne cake filled with white chocolate cream and covered with a pink frosting is sure to be a show-stopper at a special occasion.
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Lots of fruit juice and color make this sparkly, bubbly punch a real crowd pleaser.
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Pink Champagne replaces water in these light and airy blush-tinged cupcakes prepared with a French vanilla cake mix and whipped topping mix.
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This moist white cake is a great way to use up leftover champagne!
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This elegant and easy treat makes a great light ending to any meal. Everyone is impressed and there's nothing to it!
Ingredients: lemon, strawberries, champagne
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This beer cocktail recipe tops gin and elderflower liqueur with citrusy wheat beer.
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The classic bellini cocktail combines peach juice with sparkling wine for a refreshing Italian-inspired beverage.
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Just mix together grapefruit and grape juice frozen concentrates and stir into cold sparkling water for a fruity soda drink that anyone can make.
cooking.nytimes.com
A chilled cucumber soup, whirled together in the blender to serve as an instant dinner, is one of the quiet rewards of midsummer The trick to making it hearty enough is to not stint on the seasonings, especially when something as mild as cucumber is the main ingredient Garlic, plenty of herbs, jalapeño and anchovy add plenty of flavor, while buttermilk contributes a creamy, light texture
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This St. Cecilia's Punch recipe pairs dark rum and fizzy champagne with brandy-marinated lemons and a green-tea-infused simple syrup.
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