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cooking.nytimes.com
This beautiful, tender, citrus-scented loaf cake filled with bits of candied orange peel is everything you want with your afternoon tea The key is finding the right marmalade; it needs to be the thick-cut (also known as coarse-cut) marmalade made with bitter oranges, which will be laden with big pieces of peel Look for the British brands in the international section of your supermarket if the jam aisle lets you down
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this is one of the best margaritas i have ever had, it tastes great but is very strong! a pitcher gos down way to easy!
Ingredients: beer, lime, sprite
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Infuse a bottle of tequila with blackberries and lime and make your margaritas come alive with extra fruit flavor.
Ingredients: lime, tequila, syrup
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Mandarin orange segments and jicama are tossed with fresh lemon and lime juices and cilantro for this tangy slaw.
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This Mexican-inspired twist on lasagna made with corn tortillas, cottage cheese, and enchilada sauce is perfect for dinner or potlucks.
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Serve with a hunk of Texas-sized cornbread.
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This was a favorite recipe of our Mom's for Sunday dinner. We all loved it, and I'm sure you will too. Ground ham is formed into a meatloaf and baked in the oven.
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Shrimp, parsley, basil and thyme simmer in a dreamy garlic and cream sauce for a few brief moments before being tossed with hot pasta and Parmesan cheese. Season to taste and serve to a happy dinner party.
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This is a delicious, light salad of spring greens tossed with walnuts, bleu cheese and a balsamic vinaigrette.
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If you like figs, you'll love this recipe for creamy fig ice cream that receives an extra tang from sour cream.
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This light, tasty, and flavorful treat works as a dip or can stand on its own as a salad.
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A spicy coconut-cilantro sauce tops this sweet dish of beans, vegetables, and mangos.