Though you might think this is painting the lily, the flavors marry perfectly.

The flavor of the scallops marries well with the spiciness of the sauce and their crispy texture provides a perfect foil for the pasta.

After you drain them, toss immediately with the sauce so that the flavors marry as the ingredients cool.

Its flavour also marries well with other robust and heady herbs such as rosemary and sage.

Most cooks agree that soup always tastes better the next day, after the flavors have truly married.

This is a traditional combination for seasoning lamb, and rightly so, because the flavors marry so well.

You can tell, because Iliana takes such great care in how she blends the flavors, and how those flavors marry.

Even the shrimp retained tenderness, and its flavor married well to the typical spices of ginger, garlic paste, turmeric and chili powder.

It can be prepared and stored in the refrigerator for up two days before the party, during which time the flavors will marry and mellow.

Soft and softer blend as the flavors marry in your mouth and the faint taste of the truffles goes skittering across your tongue.