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cooking.nytimes.com
This gin and tonic is made with Fever-Tree tonic, Hendrick’s gin, a slice of grapefruit, a sprinkle of freshly grated cardamom and a leaf of basil that’s clapped between two hands to foster the release of flavor.
Ingredients: gin, grapefruit, basil
cooking.nytimes.com
Barbecue beef tongue, a bold, richly succulent dish that suited the unseasonal weather The recipe is somewhat surprising I expected the tongue to be slow-cooked over applewood or hickory, but the barbecue is contributed by a mere couple of tablespoons of sauce added to the braising liquid
www.allrecipes.com
Fresh herbs, balsamic vinegar, and plenty of garlic flavor these juicy grilled ribeye steaks.
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An eggplant and tomato sauce is served over ziti pasta with cheesy pita pockets on the side.
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An easy braised chicken legs recipe with Tunisian flavors, from Jon Shook and Vinny Dotolo for Plated.
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This mix of greens including asparagus, a source of folate and vitamin K makes this crab salad ultranutritious.
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This quick one-pot spaghetti dish is the perfect choice for a mid-week dinner. Everything is cooked at once in one pot, and dinner is on the table in less than 45 minutes.
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Get Roasted Cornish Game Hens Recipe from Food Network
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Get Jalapeno Poppers with Pheasant Recipe from Food Network