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A good baby-shower punch made with ginger ale, pineapple juice and white grape juice. It looks especially good when served with an ice ring.
A good baby-shower punch made with ginger ale, pineapple juice and white grape juice. It looks especially good when served with an ice ring.
cooking.nytimes.com
This simple mix is drunk in Normandy, where Calvados is made, and at the San Francisco restaurants run by Thad Vogler, a Calvados advocate He likes to enjoy it the way he was introduced to it That is, simply—just two ounces of brandy and twice as much tonic, perfectly chilled and served without ice or garnish
This simple mix is drunk in Normandy, where Calvados is made, and at the San Francisco restaurants run by Thad Vogler, a Calvados advocate He likes to enjoy it the way he was introduced to it That is, simply—just two ounces of brandy and twice as much tonic, perfectly chilled and served without ice or garnish
Ingredients:
calvados, tonic water
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Leftover cooked turkey never had it so good as when it's combined with shallot, fresh shiitake mushrooms, and thickened cream in a gourmet omelet that only takes a few minutes to make. Serve as a fancy brunch or lunch main dish, or have as a light supper.
Leftover cooked turkey never had it so good as when it's combined with shallot, fresh shiitake mushrooms, and thickened cream in a gourmet omelet that only takes a few minutes to make. Serve as a fancy brunch or lunch main dish, or have as a light supper.
Ingredients:
olive oil, butter, shiitake mushroom, shallot, salt, sage, red pepper flakes, turkey, vermouth, eggs, white pepper, creme fraiche
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A bubbly hair-of-the-dog cocktail with grapefruit juice, sparkling wine, and orange liqueur.
A bubbly hair-of-the-dog cocktail with grapefruit juice, sparkling wine, and orange liqueur.
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Get La Goulue Cocktail Recipe from Food Network
Get La Goulue Cocktail Recipe from Food Network
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The classic English cocktail, with a Spanish and Mediterranean twist.
The classic English cocktail, with a Spanish and Mediterranean twist.
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Get Buffalo Shrimp Tempura Recipe from Food Network
Get Buffalo Shrimp Tempura Recipe from Food Network
Ingredients:
mayonnaise, blue cheese, half and half, sour cream, lemon juice, butter, hot sauce, jumbo shrimp, seltzer water, egg yolk, cake flour
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Fresh lemon juice, lime gelatin, and evaporated milk create a light, airy filling in this easy, no-bake chilled pie with a graham cracker crust. A nice bonus: The recipe makes two pies for the effort of one.
Fresh lemon juice, lime gelatin, and evaporated milk create a light, airy filling in this easy, no-bake chilled pie with a graham cracker crust. A nice bonus: The recipe makes two pies for the effort of one.
cooking.nytimes.com
This recipe is by Molly O'Neill and takes 10 minutes, plus 1 hour's refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Molly O'Neill and takes 10 minutes, plus 1 hour's refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Pureed peaches are soaked in tart white wine and triple sec and topped with sparkling wine for a refreshing and fruity sangria.
Pureed peaches are soaked in tart white wine and triple sec and topped with sparkling wine for a refreshing and fruity sangria.
cooking.nytimes.com
This recipe is by Kay Rentschler and takes 30 minutes plus 4 hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Kay Rentschler and takes 30 minutes plus 4 hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
lemons, sugar, apricots, milk yogurt, confectioners sugar, wildflower honey, pistachios