Search Results (2,607 found)
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This watermelon cocktail is made with fresh juiced watermelon, vodka, and bubbly lemon-lime soda to create a refreshing adult summer drink.
Ingredients: watermelon, vodka
cooking.nytimes.com
This recipe is by William L. Hamilton. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: vodka, pomegranate juice
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Fancy fall evenings demand the widow's kiss cocktail, which mixes Calvados, an apple brandy, with Chartreuse, Benedictine®, and bitters.
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This much-loved drink calls for a mix of spirits, sour mix, and a splash of cola. The result: a complex cocktail that goes down smoothly.
cooking.nytimes.com
This salad is a riff on a traditional Spanish dish, pulpo a la gallega, a favorite item on tapas bar menus all over the country It is essentially boiled octopus and potatoes, sliced and served with a good drizzle of olive oil and a dusting of smoky pimentón This version uses lobster instead, and adds strips of roasted pepper and cherry tomatoes.
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Chorizo, a dried Spanish sausage, gives a big boost of flavor to delicate cod.
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A classic steak and bacon salad recipe.
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Get the party started with these patriotic treats.
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We want all Greek, all the time.
cooking.nytimes.com
Use king or sockeye salmon from a good source In either case, the fish must be spanking fresh Gravlax keeps for a week after curing; and, though it's not an ideal solution, you can successfully freeze gravlax for a few weeks.
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This cherry pudding is easy to make and provides a soft, creamy layer in the Chocolate Cherry Trifle (Recipe on CHOW).
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This pear and cherry crisp is a delicious mixture of sweet and tart. It's an easy dessert to make for company.