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This festive variation on a margarita is made with pomegranate syrup, silver tequila, and fresh lime juice.
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This take on the classic creme brulee features lemon, lime, and orange, lending a bright, refreshing kick to this silky, creamy dessert.
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Get Rum and Smoke Recipe from Food Network
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This delicious concoction is the traditional rum punch recipe used in the West Indies, passed down for years. The old rhyme goes, 'One of sour, two of sweet, three of strong, four of weak.'
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Get White Wine Spritzer Recipe from Food Network
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A corn muffin is enhanced with the flavors of thyme, fennel, and black pepper for a savory treat.
cooking.nytimes.com
This recipe comes to The Times from the fertile mind of the chef Jean-Georges Vongerichten Like all fried-rice dishes it begins with leftover rice (freshly cooked rice is too moist to fry well) It’s jasmine rice here, but white from Chinese takeout works nearly as well and is more convenient
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This is a wonderful hot shrimp spread for crackers. It's quick and easy, and it goes quickly whenever it's served.
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A perfect accompaniment for baked, grilled, or poached fish.
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Apple slices and apple juice team together to help make these pork chops seasoned with sage, thyme, allspice, and paprika a great meat dish for any dinner.
cooking.nytimes.com
This recipe is by Steven Raichlen and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Skirt Steak Recipe from Food Network