Search Results (1,017 found)
cooking.nytimes.com
This recipe is by Matt Lee And Ted Lee. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: peaches, sake
cooking.nytimes.com
This recipe from the late chef Charlie Trotter came to The Times in 2001 as part of a story about the raw food movement, in which every element of every dish is raw, organic and vegan If you do not have a juicer, buy carrot juice instead.
www.chowhound.com
This St. Cecilia's Punch recipe pairs dark rum and fizzy champagne with brandy-marinated lemons and a green-tea-infused simple syrup.
cooking.nytimes.com
This recipe is by Molly O'Neill and takes 1 hour 40 minutes, plus 2 hours refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
A classic, hard-hitting refresher with Champagne and gin, named after a rapid-firing piece of French artillery used during World War I.
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Seasoned Cornish hens are simmered in a lemony broth creating a juicy, fall-off-the-bone slow cooker meal.
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An elegant Academy Awards cocktail recipe, with sparkling wine, Pernod, orange, and spices.
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Cranberry juice combined with ginger ale and pineapple juice produces a nice pink punch perfect for parties.
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What an unbelievable combination! My quest for the best Key Lime pie led me to develop this recipe.
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Get Peach-Blackberry Sangria Recipe from Food Network
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Get Almond Milk and Berry Smoothie Recipe from Food Network
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Get Pie Crust Recipe from Food Network
Ingredients: butter, lard, flour, salt, water