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Frozen strawberries are blended with a classic mix of rum, lime juice, and grenadine for this frosty, adults-only treat.
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A recipe for lemonade that uses strawberry-basil syrup to give it a rosy color and an herbal, fruity flavor.
cooking.nytimes.com
This airy retro icebox dessert first appeared in “Fruit Pies: Delightful Confections Starring Fresh Fruit,” a booklet published by The New York Times Food News department in 1952, and it’s an excellent way to make use of summer’s strawberry bounty Chiffons achieve their light consistency from meringue that is carefully folded into fruit custard.
cooking.nytimes.com
Asparagus dresses this spring pasta in pastel green Use the stems to make a finely ground pestolike mixture with garlic, olive oil and cheese; reserve the tips for quickly cooking and then tossing into the skillet with the linguine and sauce just before serving.
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The natural tartness of cachaça and kumquats is tamed with sugar and ice in this exotic cocktail recipe.
Ingredients: kumquats, sugar, cacha, lime juice, ice
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Get Yucatan Style Pork Shoulder Recipe from Food Network
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This lemon meringue pie filled with a homemade strawberry compote tastes like strawberry lemonade - perfect for summer.
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French-style chicken skewers, flavored with citrus and olives.
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Apple cider vinegar tea with lemon juice, cinnamon, and honey is a flavorful way to start the day.
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Get Lobster Vol au Vent with Orange Cognac Sauce Recipe from Food Network
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Get Pomegranate Cosmopolitans Recipe from Food Network