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This simple wine-reduction sauce with beef broth and butter is delicious drizzled over steak.
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This recipe is by Steven Raichlen and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Kick-start the evening with these tangy cocktails spiked with vodka and Cointreau.
Ingredients: vodka, mango puree, lime juice
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The Caipirinha is the national cocktail of Brazil. Made with a sugar cane rum known as cachaca, limes and sugar, it's a sweet, yet tart taste of South America
Ingredients: lime, sugar, cachaca, ice
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Bourbon, orange apertif, and sweet vermouth are stirred together to make the Boulevardier cocktail, perfect for fans of whiskey and Negroni.
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Get Waikiki Cocktail Recipe from Food Network
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Swiss raclette, the dish of gently melted cheese (also named raclette ) that is served with boiled potatoes, air-dried beef, and cornichons, inspired this more accessible version that uses easy-to-find, quick-to-melt Brie.
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This tasty hot pepper sauce contains a surprising ingredient - fresh dates. A small bowl of this divine sauce is on the table everywhere in Cameroon, Africa, each unique to the person making it.
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Alyssa Gorelick serves this grilled Romesco sauce over quinoa-stuffed poblano peppers. Any extra sauce is terrific with roasted or grilled potatoes or on a veggie burger.
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This tangy, spicy sauce is great with shrimp or chicken!
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These meatballs are a copy of a dish served at one of our favorite restaurants.
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A classic Blood and Sand cocktail recipe, with Scotch whisky, sweet vermouth, orange juice, and Heering Cherry Liqueur.