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cooking.nytimes.com
Some of the best wine on the planet comes from Oregon, and with this recipe Jenn Louis, the chef behind Lincoln Restaurant and Sunshine Tavern in Portland, has found a way to weave it into the Thanksgiving feast: as a boon companion to cranberries “Many deep red wines, or port, can overwhelm the punchy berry,” said Ms Louis
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A classic Blood and Sand cocktail recipe, with Scotch whisky, sweet vermouth, orange juice, and Heering Cherry Liqueur.
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Chilled heavy whipping cream, condensed milk, and fruity orange liqueur are all it takes to create this incredibly smooth, boozy ice cream.
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Get Arnold Palmer Sangria Recipe from Food Network
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This elegant salad, comprised of mandarin orange segments, diced Brie and chopped macadamias atop mixed salad greens, is perfect for entertaining!
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Bourbon whiskey, citrus juices and ginger ale give thanks to each other in a tall ice-filled glass.
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Get Saffron Halibut Packets Recipe from Food Network
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Blend the flavors of Viennese coffee and South American beverages to make this rich, creamy, and spicy Viennexican coffee.
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When making vinaigrette, think outside of the salad bowl: It is also a great sauce for fish and other light proteins.
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A classic roasted beet salad with oranges, radicchio, and black olives.
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The combination of watercress, oranges and olives makes for a refreshing salad that's peppery, sweet and salty.
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Get Halibut Seviche with Red Onions, Orange and Cilantro Recipe from Food Network