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cooking.nytimes.com
Puréeing fresh white peaches, a main ingredient in Bellinis, the signature Venetian drink, creates a perfect simulacrum between baby food and wallpaper paste — a dull, brownish pap with a smattering of bright pink rags scattered through it Worse yet, this dubious pudding begins almost immediately to oxidize, turning into a brown-gray of even less distinction But add a splash of lemon juice and something much better happens
Ingredients: peaches, lemon juice, syrup
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Get Gina's Pink Lady Cocktails Recipe from Food Network
Ingredients: gin, applejack, lemon, grenadine
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A recipe for grilled steaks rubbed with garlic, mustard, salt, and pepper and served with a healthy, simple summer salad of green beans and cherry tomatoes.
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Nutritious buckwheat flour gives these crepes a rich, nutty flavor.
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Crisp butterhead lettuce leaves are used to wrap up delicious gochujang-butter shrimp in this umami-packed appetizer recipe.
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Phyllo dough creates a light, crisp texture in this Christmas Apple Strudel. The addition of Calvados, an apple brandy, enhances the natural sweetness of the apples.
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Get Lobster Roll Recipe from Food Network
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Skinless, boneless chicken breasts are simmered in a garlic-infused creamy sauce made from coconut cream, onions, and spices. Serve over hot cooked rice.
cooking.nytimes.com
This recipe is by David Tanis and takes 20 minutes, plus chilling. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This recipe is by Julia Reed and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Start your day off right!
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Sliced ginger root and lime zest add a tangy component to this sorbet made with orange, mango, and lemon juice.