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cooking.nytimes.com
The drink, invented by the New York bartender Sam Ross, who created the classic modern cocktail the penicillin, has slowly been gaining steam since it was introduced in 2007, showing up on cocktail menus in numerous time zones It is a rich, immediately likable whiskey sour lent plenty of culinary complexity by the amaro and the Aperol.
Ingredients: bourbon, aperol, amaro, lemon juice
www.delish.com
Master classic vanilla, then make it boozy with a splash of bourbon, take it to the next level with a drizzle of salted caramel, and more fun ideas.
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Say so long, farewell to summer with apple cider sangria.
www.allrecipes.com
Tender and mild trout with a tangy yogurt sauce. Serve with crusty bread and lemon potatoes. If you can, use freshly caught trout.
cooking.nytimes.com
Remember the chicken-and-stars soup of your youth This is like that, but heartier, more healthful and a touch more sophisticated It's loaded with vegetables – carrots, leeks, celery – and seasoned with generous amounts of garlic, tarragon, thyme, parsley and bay leaf
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This salmon-studded, creamy cream cheese dip is seasoned with lemon juice, dill, and seafood seasoning.
cooking.nytimes.com
This cold-brewed iced tea comes from Maricel Presilla, who serves it at her Latin restaurant Zafra in Hoboken, N.J Oolong tea scented with osmanthus flowers, or with a sliced peach and its pit, suggests the sweet aroma of white rum Fresh mint, lime and lemon balm are added and it sits for at least 4 hours or overnight
Ingredients: mint, limes, green, lemon balm, peach
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Top fresh grilled oysters with this zesty butter seasoned with lemon, hot sauce, and savory minced anchovies.
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With double the sour cream and a sweet lemon glaze, this easy pound cake is an instant delicious hit!
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Use this cake recipe with lemon-flavored gelatin mix, lemon cake mix, and lemonade concentrate to make a lemony, lemony, lemonade cake!
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A fruity blend of juices, tea and bourbon whiskey are frozen into a slush, and then served topped off with lemon lime soda. This takes a while, but it's worth it!
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Use sun power to brew a lemon-tinged mint tea delicately sweetened with wildflower honey.