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cooking.nytimes.com
This recipe is by Jim Meehan. Tell us what you think of it at The New York Times - Dining - Food.
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Use your summer crop of cherry tomatoes to make Chef John's recipe for cherry tomato sauce with penne pasta.
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This drink tastes like cherry soda mixed with whiskey, with a bonus prize at the bottom of the glass.
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Very refreshing and different! Tea is mixed with apple cider, apricot nectar and lemonade, then served chilled over ice.
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This recipe is definitely not traditional - except in my family. It is sweet, and meant to be! You will have to do the math for single servings, this is the way I got it from my Grandfather, who always made a batch (or two) for the Holidays.
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Get White Pepper Cherry Cookies Recipe from Food Network
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Get Iceberg Lettuce Salad Recipe from Food Network
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A perfect, snappy bite of sausage stuffed into a pickled pepper will give your taste buds an explosion of flavor. These are such easy appetizers to make.
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This pasta salad is quick and easy to make. The liquid from the marinated artichoke hearts makes an excellent dressing.
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This Martinez cocktail recipe mixes Old Tom Gin with vermouth, maraschino liqueur, and orange bitters for a classic Barbary Coast drink.
cooking.nytimes.com
This version of the Tuxedo cocktail first appeared in a cocktail book in 1900 Essentially a traditional martini that is lent sweet and herbal notes by small amounts of maraschino liqueur and absinthe, it is a gentler, more delicate version of its austere cousin Jarred Roth, beverage director of the Bar Room at the Beekman in New York, prefers the Brooklyn-made Greenhook gin and the soft French Dolin vermouth.
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Dried cherries are reconstituted with almond extract to give this cake recipe a delightful flavor that goes great with coffee.