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This recipe is by Melissa Clark and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A variation on the Manhattan cocktail with sherry instead of vermouth.
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A delicious braised fennel recipe with brown butter and orange zest.
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This cocktail is bright and fruity enough for a summertime aperitif.
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Carrots and parsnips glazed with an orange juice reduction is a perfect side dish for holiday celebrations.
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A spicy Christmas drink from Scandinavia made with wine and spices and a blend of citrus juice.
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A sophisticated cocktail recipe made with sherry, orange, gin, Lillet Blanc, and a dash of angostura bitters.
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Get Rib-Eye Quesadillas Recipe from Food Network
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Red wine and brandy are mixed with blackberries, strawberries, pineapple, and apple in this blackberry sangria recipe perfect for summer.
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Get Apple-Cherry-White Chocolate Frangipane Tart with Green Apple Sorbet and Cherry-Apple Brandy Compote Recipe from Food Network
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You can make this sauce, which comes together effortlessly in a blender, up to an hour in advance; keep it warm in a heatproof bowl set over a pan of simmering water, stirring occasionally.