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cooking.nytimes.com
Years ago, I found an intriguing recipe for a sauce similar to this one I loved it, but it wasn’t until I read Dara Goldstein’s “The Georgian Feast,” from which this recipe is adapted, that I realized this sweet, pungent sauce is a mainstay of Georgian national cuisine, often served with grilled meat, chicken or vegetables.
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A virgin Negroni cocktail recipe made with Sanbittèr soda and nonalcoholic red and white wine infusions to replace the gin and sweet vermouth.
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Blueberry Shortcake! With simmering blueberries, homemade biscuits, and whipped cream.
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Lemon rum and blue curacao at the bottom of a flute of sparkling wine.
Ingredients: lemon, blue curacao, champagne
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Marinated and baked before being battered and fried, crispy tatsutage chicken is easy to prepare.
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A Christmas panettone bread recipe with plumped golden raisins and candied orange zest.
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A homemade apple pie that will even impress your grandma.
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This salsa is loaded with vegetables, including plum tomatoes, jalapeno peppers, onions, and jicama.
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The sauce is a zesty complement to the tart's rich chocolate filling.
cooking.nytimes.com
This recipe is by Jonathan Miles. Tell us what you think of it at The New York Times - Dining - Food.
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Zucchini boats stuffed with sausage and breadcrumbs is the bomb low-carb dinner.