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Peru and Chile’s equivalent to the Bloody Mary.
Peru and Chile’s equivalent to the Bloody Mary.
www.delish.com
This pea sorbet from Atelier Crenn's pastry chef, Juan Contreras brings veggies to the table for dessert.
This pea sorbet from Atelier Crenn's pastry chef, Juan Contreras brings veggies to the table for dessert.
www.allrecipes.com
Dark sweet cherries are simmered with orange zest and flambeed with brandy for a great festive dessert. Serve over vanilla bean ice cream.
Dark sweet cherries are simmered with orange zest and flambeed with brandy for a great festive dessert. Serve over vanilla bean ice cream.
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Cherry tomatoes and sherry vinegar create a dressing with zing.
Cherry tomatoes and sherry vinegar create a dressing with zing.
www.delish.com
Dress up typical franks with the Windy City's favorite condiments.
Dress up typical franks with the Windy City's favorite condiments.
Ingredients:
cocktails, alcohol, soups, chocolate, potato buns, cherry tomatoes, white onion, lettuce
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A classic Bee's Knees cocktail recipe, with lemon juice, Honey Syrup, and gin.
A classic Bee's Knees cocktail recipe, with lemon juice, Honey Syrup, and gin.
www.delish.com
Lemon zest and grated ginger add a brightness and subtle spice to these sweet snacks.
Lemon zest and grated ginger add a brightness and subtle spice to these sweet snacks.
www.foodnetwork.com
Get Rum and Smoke Recipe from Food Network
Get Rum and Smoke Recipe from Food Network
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Get Red Wine Sangria Recipe from Food Network
Get Red Wine Sangria Recipe from Food Network
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Get Apple Chips with Sweet Yogurt Dip Recipe from Food Network
Get Apple Chips with Sweet Yogurt Dip Recipe from Food Network
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Me and some friends at the Scrollbar on the IT-University in Copenhagen have come up with some game-related cocktail that I want to share here. Here are links...
Me and some friends at the Scrollbar on the IT-University in Copenhagen have come up with some game-related cocktail that I want to share here. Here are links...
cooking.nytimes.com
This recipe is by Jim Meehan. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Jim Meehan. Tell us what you think of it at The New York Times - Dining - Food.