1,469 flavor recipes

One of my favorite Mexican dishes, so many delicious flavors and great textures.

Margarita ice cream pie folds tequila, triple sec, and frozen lemonade concentrate into softened vanilla ice cream, then freezes solid in a graham cracker crust. The frozen cocktail in pie form for summer parties.

Very tasty and you can definitely notice the great flavor from all these spices.

Chocolate rice pudding made with Mexican chocolate, cinnamon, and vanilla, set with gelatin and layered with Kahlua-spiked whipped cream. A rich Mexican-inspired dessert.

Sparkling orange juice fizz with frozen concentrate, orange liqueur, and chilled club soda. A bubbly brunch cocktail or mocktail ready in 10 minutes.

Pretty in Pink blended cocktail with sweet and sour, cranberry juice, lime, simple syrup, and orange liqueur. A tart, fruity pink drink served in a sugar-rimmed glass with a lemon wheel.

Homemade strawberry and blueberry glazes for cheesecake with cornstarch thickening and liqueur. Two fruit topping options: orange-kissed strawberry or kirsch-spiked blueberry.

Steamed beets glazed in butter, Grand Marnier, and fresh orange zest. An elegant French-inspired side dish with four ingredients that transforms earthy beets into something refined.

Orange-glazed bananas baked in fresh orange juice, Grand Marnier, butter, and brown sugar with toasted walnuts. A 15-minute warm fruit dessert. Spoon over vanilla ice cream.

Roasting is one of the best cooking methods for optimizing root vegetables' flavor. Unlike boiling, where water dilutes some of the vegetable's flavor, roasting intensifies it.

A light and fluffy cappuccino mousse filling in a chocolate pie crust.

Peach Melba parfaits with peach-amaretto vanilla ice cream layered with raspberry coulis and fresh berries. Escoffier's classic dessert in parfait form.

Frosty vanilla ice cream blended with fresh orange juice and a splash of orange liqueur for a grown-up take on the nostalgic creamsicle.

Four-melon salad with cantaloupe, honeydew, watermelon, and crenshaw balls tossed with pistachios, celery, and a honey-mint sour cream dressing spiked with orange liqueur.

Salmon en papillote steamed in parchment with seared zucchini, crookneck squash, onion, merlot, lemon butter, and Grand Marnier. A 7-minute oven finish for restaurant-style presentation.

Green Mountain Pie layers lime sherbet and vanilla ice cream with macaroon crumbs in a macaroon cookie crust. A frozen no-bake dessert with tangy, creamy, and coconut-crunchy layers.