|
74
results
|
||
|
Narrow Results
Topic
Recipe (74)
|
12/30/2011
This beer-based cocktail, built on Sam Adams's yeasty, fruity, fizzy Infinium brew, has a slow burn thanks to a rich black pepper syrup.
Does Not Apply
12/29/2011
The best party foods are ones that combine comfort with luxury. Crab is an extravagant ingredient, but when used in a warm, savory dip, a little goes a long way.
Does Not Apply
12/20/2011
This gluten-free sugar cookies recipe uses rice flour and cornstarch with no scale required.
Does Not Apply
12/19/2011
This coconut milk caramels recipe comes from Lagos, Nigeria. The chewy candies use coconut milk, sugar, and a touch of salt.
Does Not Apply
12/02/2011
Infused with fragrant spices and aromatics, these pickled vegetables
are flavorful alternative to a traditional crudite platter.
Does Not Apply
11/04/2011
Two simple ingredients, whiskey and cider syrup, combine to make a powerfully good drink.
Does Not Apply
10/28/2011
This cocktail is unlike any other Haymaker we've tried: vodka, ginger beer, and muddled pear make it tart and refreshing, perfect for sipping on a cool fall evening.
Does Not Apply
10/20/2011
A festive fall punch perfect for parties, made with apple cider, hard cider, ginger beer, and whiskey.
Does Not Apply
10/19/2011
This nonalcoholic sparkler is decidedly sophisticated: fennel's light, anise flavor tempered by sweetly autumnal apple juice.
Does Not Apply
10/07/2011
In this cocktail, fresh squeezed grapefruit juice rounds out Lillet's inherent bite, creating a sweet, citrusy drink that's perfect for brightening up cold weather.
Does Not Apply
09/16/2011
The rich, velvety color of this cocktail is reminiscent of fall foliage, while its warming base of brandy and maple wards off autumn's chill.
Does Not Apply
09/09/2011
This cocktail, the signature drink at the New York City bar 151 Rivington, was developed by proprietor Cary Kappel. It's a perfect balance of citrus and whiskey warmth, topped with a refreshing splash of seltzer— a drink for a warm Indian Summer afternoon.
Does Not Apply
09/02/2011
In this dark, easy-drinking cocktail, Bourbon, creme de cassis, and elderflower liqueur come together in a beautiful marriage of flavors.
Does Not Apply
08/26/2011
This cool but spicy relish is the perfect partner for hot cornmeal-okra fritters.
Does Not Apply
12/13/2010
This recipe was developed by Andrew Hotis, general manager at Heirloom in New Haven. He says: "The Daisy Buchanan is based on the tried and true cocktail recipe: a base spirit, a bitter element, and a sweet element. I wanted this to feel seasonal — we're here in New England, and for me apples and pears are a no-brainer this time of year. It's a beautiful, elegant, feminine cocktail with the crispness of the apple skin balanced beautifully with Champagne. The garnish, the important fourth ingredient in any three-ingredient cocktail, is just a very wide cut of lemon peel, done not with a fancy bar tool but with a paring knife so it's a really rough cut. Dropped into the glass it's an aromatic element that punctuates the drink and gives a great look, a rustic contrast to the refined Champagne flute."
Does Not Apply
01/27/2010
Fresh mozzarella is a much more ubiquitous ingredient, but it's worth seeking out smoked mozzarella to top these simply baked mushrooms. Continue...
Does Not Apply
Source: The Purple Foodie
12/15/2009
Though this recipe may sound a bit complicated, it's actually quite simple to make. The result is both sweet and savory, yielding a delicious dish that can be served as an appetizer, main course, or even dessert.
Does Not Apply
Source: Six Course Dinner
12/15/2009
Although the title calls for pumpkin, this recipe can actually be made using red kuri squash. Either way, you will end up with a delicious dessert that celebrates the flavors of the fall and winter and will impress all of your guests.
Does Not Apply
Source: La Tartine Gourmande
12/15/2009
This recipe, courtesy of Lisa Dupar of Pomegranate Bistro in Redmond, Washington, is a guaranteed crowd-pleaser. Toss pasta into this rich sauce and you have an instant dish to entertain with.
Does Not Apply
Source: Daily Candy
11/24/2009
An easy way to spice up traditional antipasti is by marinating them in olive oil and herbs. Here, cheese and olives get the soaking treatment, making for extra-flavorful hors d’oeuvres.
Does Not Apply
Source: Sippity Sup
|
|
Customer Service
Subscriber Services
Advertise With Us
Newsletters
Popular Features
SAVEUR.com is part of the Bonnier Travel & Epicurean Group, a division of Bonnier Corporation.
Copyright © 2013 SAVEUR. All rights reserved. Reproduction in whole or in part without permission is prohibited.
