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This filling vegetarian lentil and bulgur salad can serve as a healthy main dish for lunch, or a side dish for dinner.
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Get Roasted Pasilla Peppers with Corn and Cotija Recipe from Food Network
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EAGLE BRAND® Sweetened Condensed Milk gives this cheesecake a creamy and smooth texture. Top with a raspberry spread, or serve plain.
cooking.nytimes.com
This recipe is by Jim Meehan. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe, from Julie Reiner of the Clover Club in Brooklyn, is a bourbon Manhattan, sweetened up with apricot and smoothed out with vermouth It’s a strong one, and it goes down easily (The New York Times)
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Grenadine, sweet-and-sour mix, plus a handful of ripe, ripe berries puts this "safe" cocktail in the pink.
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Five simple ingredients is all you need to whip up these creamy, nutmeg-flavored mashed potatoes. Serve alongside steak or at the holiday table.
Ingredients: potatoes, butter, nutmeg, salt, sour cream
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Green grapes are folded into a sweetened cream cheese and sour cream mixture freckled with pecan bits in this fruit salad.
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Crunchy cucumber, cool yogurt and the surprise of tart cherries make this salad alluring, especially when paired with a hot, savory stew, soup or tagine During Ramadan, the month of the year when observant Muslims fast during daylight hours, it is delicious for iftar, the meal that breaks the fast at sunset Try it with harira, the traditional Moroccan iftar dish: a fragrant lamb-tomato soup with chickpeas, lentils and vermicelli
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Cranberries, raspberries, and cherry juice make a pretty red sorbet with a sprightly flavor.
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Seedless grapes are encased in a sweet creamy dressing for an easy fruit salad.
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A great drink made with coconut rum and pineapple juice, and garnished with a cherry.