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The perfect combination of drink and dessert.
cooking.nytimes.com
This salad is light but fulsome, a scoop of punched-up tuna paired with the summer's best greens and some carefully considered vegetables Serve a soft cow or goat's milk cheese on the side with some crusty bread and a crisp, chilled rosé to cut into it all The goal is this: On a sweltering night, dinner must leave enough room for fresh peaches and vanilla ice cream, a fitting reward for finishing your vegetables.
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Chef John gives a Northern California twist to his Nicoise salad by adding avocado to the vinaigrette--perfect with the tuna, olives, green beans, and potatoes.
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Fusilli pasta is tossed with sauteed tomatoes, kale, and zucchini and a creamy rosemary-infused dressing. Serve topped with almonds and Parmesan cheese.
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Summertime parties are the best place for watermelon drinks; here is a recipe for a refreshingly minty, mango-flavored, rum and wine cooler.
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Maraschino cherries are wrapped in sugar then dipped in chocolate-flavored confectioners' coating and chilled.
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This pumpkin pie is made with maple syrup and heavy cream, giving it a fantastic flavor and texture.
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Whipped coffee is the latest trend in coffees. Try experimenting with different flavors like this version with pumpkin, pumpkin pie spice, and pumpkin syrup.
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Asparagus and mandarin oranges are tossed in a simple balsamic reduction creating a quick and easy salad.
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This salad is shaken, not tossed. All the ingredients - arugula, cherry tomatoes, pine nuts, Parmesan cheese and an oil and vinegar dressing - are combined in a plastic bowl with a lid and given a few shakes. Topped with avocado slices, it is very presentable for guests.
www.delish.com
Lobster bathed in wine is insanely tasty.