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The zest of 10 lemons is steeped in 190-proof alcohol for 1 week then mixed with simple syrup to make this traditional Italian limoncello.
Ingredients: lemons, alcohol, water, sugar
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This intensely fragrant lemon verbena simple syrup combines citrus, floral, and woody notes into a flavor-booster for drinks and sorbets.
Ingredients: water, sugar, lemon verbena
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'Shots' made with fruity gelatin and triple berry vodka.
Ingredients: tropical fruit, water, berry
cooking.nytimes.com
This refreshing summer cocktail for a crowd came to The Times by way of Toby Cecchini, a bartender and the inventor of the once ubiquitous cosmopolitan cocktail This recipe originated with his father, Andrea Cecchini, a research chemist who “brought his scrutiny to bear on cocktails.” A few things the senior Mr Cecchini would insist upon here: Use a pitcher because proportion is crucial, and you need plenty of room for the ice, tonic and limes
Ingredients: limes, gin, tonic water
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For an absolutely stunning dessert, spoon sweetened strawberries and whipped topping between layers of homemade chocolate shortcake. Drizzle with chocolate syrup and serve to an awestruck crowd.
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"Make your own corn dogs just like at the fair with this rich buttermilk corn batter."
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White rice is the main side dish made in Brazil. This is the way my mom would make it and taught my sister and I. What makes this so different is that we fry it in oil with minced onion and garlic before adding water. You can also use part water, part chicken broth. The secret is to not let it overcook because it should come out loose and not sticky.
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These savory green onion pancakes make a great accompaniment to grilled meat or chicken.
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This high protein banana bread made with chocolate protein powder and oat flour is perfect for a quick breakfast or afternoon snack.
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These crowd-pleasing sourdough waffles are crisp on the outside and thick and soft on the inside, great for camp-outs or large breakfasts.
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These Chocolate Cranberry Zucchini Muffins let you get away with chocolate for breakfast! Great for using up surplus zucchini. The cranberries are tart and a perfect contrast to the chocolate.
cooking.nytimes.com
This recipe is by Jonathan Miles. Tell us what you think of it at The New York Times - Dining - Food.