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featured recipes
 

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Strawberry Basil Daiquiri
by Jonathan Pogash/ Blue Chair Bay Rum
Peruvian Summer Breeze
by La Caravedo Pisco
Strawberry Crush Cosmo
by BLT Steak Scottsdale
Bloody Mary Deluxe
by Lindsay Olives
Green Zebra Zinger
by Lindsay Olives
Bruschetta with Grilled American Lamb Tenderloin
by American Lamb Board Certified Master Chef Recipes
Everything Chili
by Aaron Dougherty
Caipirinha de Uva
by Cooking District
Stuffed Cranberry Grilled Cheese
by The Sandwich Enthusiast
Turkey Nut
by Sean Curry, The Sandwich Enthusiast
Cranberry BBQ Burnt Ends Turkey & Stuffing Sandwich
by Ho-Ho-Kus Inn & Tavern, Ho-Ho-Kus, NJ
Turkey Ramen
by Common Lot, Millburn, NJ
Turkey Pot Pie
by Montclair Bread Co., Montclair, NJ
Turkey Mulligatawny Soup with Cilantro
by The Ryland Inn, Whitehouse Station, NJ
Montasio and Tomato Tarts
by Fabio Viviani for Legends From Europe
Artichoke Cebiche
by Xarles Thompson, Hamar Catering Company
Artichoke Aji
by Xarles Thompson, Hamar Catering Company
Prosciutto di San Daniele, Watercress and Cantaloupe Salad
by Fabio Viviani for Legends From Europe
Prosciutto di Parma Wrapped Mini-Meatloaf
by Fabio Viviani for Legends From Europe
Gogh Dutch Campfire
by Van Gogh Vodka
Regency Caipirinha
by Loews Regency New York
Avocado Ceviche Andina
by Chef Martin Morales, Peru’s Flavor Ambassador
Traditional Shallots Tatin
by Échalotes Traditionnelles
Spring Salad With Traditional Shallots
by Échalotes Traditionnelles
Chocolate BBQ Sauce
by François Payard
Champagne Mojito
by Facundo Neo
Quince Dessert with Mincemeat & Grape Molasses
by Argos in Cappadocia’s Seki Restaurant
Walnut “Bean” Burgers
by California Walnut Board
Venezuelan Julep
by Diplomático Rum