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cooking.nytimes.com
Back in 2012, for her Good Appetite column, Melissa Clark took inspiration from the kinds of seasonal cocktails usually found at exclusive bars and restaurants and experimented with them at home She created a selection of drinks, and let them inspire a group of snacks Among them was this dish, lamb meatballs with a pomegranate glaze, which paired elegantly with the grenadine of an El Presidente cocktail. But they’re just as nice without the cocktail
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A boozy garnish for your boozy drink.
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Chase away the winter blues with this smoothie made from a blend of spinach, apple, orange, cucumber, cranberries, and fresh ginger.
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Jell-o to make sherbet? Mind blown.
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This is the best lemon iced tea I've ever tasted. It comes very close to the Good Host® brand we Canadians are used to.
Ingredients: green, orange, water, sugar, lemonade, lemon
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During a summer in Veracruz, Mexico I learned how to make this street-fare staple. Sounds rather strange but it tastes wonderful and goes great with Corona®!
cooking.nytimes.com
This recipe is by Gabriella Mlynarczyk. Tell us what you think of it at The New York Times - Dining - Food.
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Get Citrus Baked Salmon Recipe from Food Network
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Get Frozen Fruit and Yogurt Cups Recipe from Food Network
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Get Mean Green Smoothies Recipe from Food Network
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Brioche soaks up the juices from fresh berries macerated in orange liqueur in this riff on British summer pudding.
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Get High-Tea Cocktail Recipe from Food Network