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cooking.nytimes.com
This recipe is by Jacques Pepin and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: corn syrup, lemon juice, mint, comice
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Forget what James Bond said, a martini should always be stirred, never shaken. Traditionally made with gin and a full ounce of dry vermouth, this classic cocktail is a must-try.
Ingredients: gin, vermouth, ice, green olives, lemon
www.chowhound.com
This fried calamari recipe produces tender pieces of squid in a light, crispy batter.
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Simple step-by-step instructions on how to can and process fresh tomatoes.
cooking.nytimes.com
Sometimes the idea is not to be original or creative in the kitchen, but merely to be expedient and to satisfy The fresh produce of summer makes this easier Here, peaches and blackberries – the freshest to be found – soak in an easy, no-cook brandy sauce until you’re ready to eat them
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Strawberry daiquiri mixer, orange juice, lemon-lime soda, and vodka come together into a cocktail that tastes just like Fruity Pebbles™.
www.delish.com
High-quality pisco retains a fresh, grapey flavor.
www.foodnetwork.com
Get Mayonnaise Recipe from Food Network
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An inexpensive chuck roast becomes an elegant dinner with a simple herb crust and a smooth and creamy horseradish sauce.
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This Brooklyn cocktail is similar to its brother the Manhattan; the recipe includes whiskey, dry vermouth, maraschino liqueur, and bitters.
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Classic French flavors of apples and tarragon with smoked trout make this quick and easy appetizer recipe ideal for serving at your next cocktail party.
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This is an old fashioned sponge cake with a lemon flavor.