Search Results (11,056 found)
www.allrecipes.com
This dark, tangy cocktail is great for an evening in.
www.chowhound.com
Vodka is infused with cardamom and saffron for bitters with a fabulous aroma and a bright burnt-sienna hue.
cooking.nytimes.com
This recipe is by Jonathan Miles. Tell us what you think of it at The New York Times - Dining - Food.
www.chowhound.com
I was learning to make martinis with a friend, but I had no vermouth. I did, however, have a bottle of Amontillado sherry. Coupled with Finlandia vodka and...
www.allrecipes.com
Upgrade your morning toast or PB&J with this spiced fig jam featuring allspice, peppercorns, cinnamon, and coconut sugar.
cooking.nytimes.com
This recipe is by Marian Burros and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
To give this Moroccan stew flavor without much fat, chef Joël Robuchon simmers it in a spiced broth. Artichoke hearts add a lovely spring flavor; they're also one of the best vegetable sources of antioxidants.
www.chowhound.com
This cocktail recipes contains an unusual but complementary combination of watermelon, rosemary, vodka, and Licor 43.
www.allrecipes.com
Make a delicious alternative to traditional pine nut pesto with this recipe for walnut pesto sauce.
www.allrecipes.com
Fresh rosemary and lemon juice combine with fantastic results for these grilled rosemary chicken breasts.
cooking.nytimes.com
Dukkah It’s an Egyptian blend of nuts, seeds and spices, which you can either buy or make yourself Combine it with a grilled ripe peach for a superlative summer experience, especially with freshly whipped cream and a scattering of blueberries
www.allrecipes.com
Lavender and hibiscus give a sweet and floral fragrance to this traditional lemonade.