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cooking.nytimes.com
The components for a traditional sangria are in the glass: wine, brandy and fruit The sparkling wine or fizzy water that’s sometimes added just before serving is not in this recipe, but you can include it, especially if you increase the recipe four or six times to make a pitcher Wölffer Kitchen in Sag Harbor, N.Y., which makes a popular rosé wine, devised this pretty drink, a variation on sangria, for its summery appeal.
cooking.nytimes.com
This recipe is by Elaine Sciolino. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
On our honeymoon we stayed with some friends in London and they made us this drink - now we can't stop making it! It is especially delicious on a hot, summer afternoon. The cucumber and mint are odd, but don't leave them out - they make this drink!
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Macaroni, diced hard boiled eggs, peas, and tuna are tossed together in a satisfying mayonnaise dressing.
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Get Braised Chicken Breasts on Toasted English Muffins with Vegetable Mirepoix, Toasted Pine Nuts and a Zucchini, Summer Squash and Onion Medley Recipe from Food Network
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Make this recipe by chef Tyler Florence, for a rich and creamy taste of the South for your next dinner party.
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Hi everyone. As the chef of ZINC and CHOW in New Haven, CT, I constantly have requests for this particular recipe. Check it out and let me know what you think!
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This is a fairly classic take on teriyaki broiled or grilled slices of marinated meat or fish. The small amount of sugar in the soy-based sauce caramelizes in the heat, creating a deliciously sticky glaze.
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Light, a little sweet, crisp, and refreshing defines this salad combining chopped cucumbers, papaya, green beans, and a roma tomato with a zingy citrus dressing.
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Michel Nischan pickles the carrots, celery, and peppers before tossing them with the rest of the salad.
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Chicken souvlaki is another word for seasoned Greek kabobs and they make a nice appetizer when dipped into homemade tzatziki sauce.