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cooking.nytimes.com
The rules for matching cocktails with food are a lot more lax than with wine Really, anything goes, though the more complicated and layered the ingredients are in the glass, the more involved your accompanying hors d’oeuvres can be, and vice versa For simpler cocktails, simple foods work best
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A sweet gin cocktail with cream sherry and grapefruit liqueur, as well as a light egg white froth and a little kick from lemon juice, this sophisticated drink...
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Easy to make savory rustic tart with Granny Smith apples, walnuts, maple syrup, thyme and gorgonzola cheese
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A spicy sauce familiar to fans of Buffalo-style chicken wings is used to bring heat to homemade meatballs in this recipe.
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Roasted pumpkin seeds provide a spicy crunch on top of gemelli pasta sauced with roasted garlic roma tomatoes and goat cheese.
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If you've ever had corn chips with a "hint of lime," you know how well the two go together; add the fiery flavor from the grill, and the result is heaven.
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Mustard, lemon juice, and garlic layer the steak with flavor in as little as 10 minutes. You can also marinate the meat with these three ingredients up to a day ahead.
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Simply seasoned ribs are boiled, then oven baked in the barbeque sauce of your choice for easy BBQ ribs.
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A different version of the commonly seen appetizer of scallops wrapped in bacon. Using prosciutto allows for the subtle flavors of this meat to come through without overpowering the wonderful flavor of the scallops. I serve this for guests as an appetizer and people love it. It can be made into a main course dish by increasing the portion for each person.
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An elegant pear and feta bites appetizer recipe.