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Sweet and spicy ginger simple syrup mingles with sour lime juice and fresh apricot in this unique Moscow mule topped off with club soda.
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Give the traditional Long Island iced tea a fruity twist with a shot of peach schnapps in the mix.
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Have your booze and eat it too.
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An old favorite, this recipe is based on vodka and flavored with anise, cloves, peppermint and ginger.
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After chilling ahead of time, these key lime pie Jello-O® shots, with cake vodka and graham cracker crusts, are ready to start the party.
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Chutney is a favorite British condiment for everything from cheese to roasts. This sweet-and-smoky version is perfect with crackers as a starter, spread on a grilled cheddar sandwich, or served with roasted pork.
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This tangy honey mustard dressing is creamy with non-fat Greek yogurt.
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Using whole milk yogurt and just a bit of mayonnaise keeps this homemade tartar sauce rich and creamy, but with less fat.
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An untraditional marriage: German sausage meets Italian green.
cooking.nytimes.com
Making this cake, which is adapted from "Sweet," by Yotam Ottolenghi and Helen Goh, is a labor of love, but that’s only appropriate, for a cake adorned with rose petals If you want to save time, however, you can do without the petals or use store-bought dried rose petals — the cake and cream are both special enough for those you feed to know you love them If you are going all out with the roses, red or pink petals are a matter of preference; the red petals will turn a deep purple once candied
cooking.nytimes.com
This recipe is by Elaine Louie and takes 1 1/2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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A champagne punch recipe for Christmas or New Year's made with blood oranges, kumquats, and pears soaked in spiced syrup, brandy, and Cointreau.