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Light rum, rum syrup, pineapple juice, and a dash of bitters topped with sparkling wine.
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A recipe for a basic white wine spritz that you can change with your mood.
cooking.nytimes.com
This recipe is by Steven Stern. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: egg white, lime juice, syrup
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Brandy and peach schnapps make a beautiful as well as deliciously fruity cocktail.
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Chicken wings heat up with plenty of chipotle chili powder and are finished with a maple syrup glaze.
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Jalapeno pepper slices are muddled with cucumber syrup and mixed with vodka and lime juice in this refreshing and spicy cocktail.
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Making ice cream using a sous vide machine is a complete game changer. Not only do you get perfectly cooked custard without the risk of curdled yolks, it also...
cooking.nytimes.com
Imagine the best grenadine you ever tasted, a grenadine that transforms a Shirley Temple or a Tequila Sunrise That is the difference between most store-bought grenadines and this one, made with 3 ingredients in 10 minutes
Ingredients: pomegranate juice, sugar, salt
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Get Mata Hari Recipe from Food Network
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This is an old Sicilian recipe for pomegranate-marinated quail. The pomegranate seeds add a tartness that is balanced by the sweetness of the orange zest and juice.
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Get Roasted Lamb with Pomegranate-Tamarind Sauce Recipe from Food Network
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This orange and grapefruit citrus salad with tangy feta cheese and toasted walnuts is a bright and fresh addition to a light summer meal.