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This recipe is by Christine Muhlke and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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A refreshing mix of rye, orange juice, and almond liqueur.
Ingredients: rye, orange juice, liqueur
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Assertive gin and a healthy dose of vermouth mix here for a smooth version of the classic cocktail.
Ingredients: orange, vermouth, plymouth gin
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Greens get a boost from salty, sweet, spicy and creamy fixings.
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The secret to this sweet, slightly tangy dish: the touch of sherry vinegar in the glaze.
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Get Chesapeake Burgers Recipe from Food Network
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A zesty and impressive garbanzo bean side dish baked with pistachios, cumin, and thyme. Goes great with just about any meat.
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Espresso-flavored biscotti are full of fruit, nuts, chocolate chips and spices for a perfect holiday treat.
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Italian Pizzelles made with anise oil. You will need to have a pizzelle iron to make these cookies. This recipe makes a very large batch.
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Eat Frenchy popcorn
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Pasta tossed with fried slivered ancho chiles, garlic, and shrimp, olive oil, and Parmesan.
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This simple artichoke appetizer calls for store-bought marinated artichokes, reducing the prep time to almost zero.