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cooking.nytimes.com
This heady version of classic tabbouleh salad is for garlic lovers only. Instead of the salad relying solely on parsley, the green garlic stems add intensity and pungency to the mix, while a touch of mint adds freshness You can tone down the garlic flavor by increasing the parsley-to-green-garlic ratio if you like, or vice versa And if you can’t get young green garlic with floppy, soft green stems, use scallions or ramp greens instead
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Get White Water Clams with Beer and Orange Broth Recipe from Food Network
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A delicious banana shake made with milk, yogurt, lemon juice and sugar.
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A luscious lemon custard. The perfect filling for white, yellow or citrus cakes!
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These crescent-shaped and floral-scented almond cookies are popular all over North Africa, from Morocco to Tunisia. A unique and decadent treat!
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This is the skinny version of the most popular cocktail in the world. Truvia® natural sweetener allows you to enjoy your favorite drink again with reduced calories and no added sugar*.
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This recipe is a mystery. Very similar to the "tequila sunrise" but I do not know where it came from and what their history. One thing I do know is that it is...
cooking.nytimes.com
This recipe is by Suzanne Hamlin and takes 10 minutes plus chilling time. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: sugar, water, gelatin, blood orange
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This dish is essentially a spicier version of Spanish patatas bravas. It works equally well as a starter, snack, or accompaniment to a main course, like our Spiced BBQ Glazed Chicken.
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Sangrita fresca, a refreshing Mexican drink, is a lime- and orange juice-based drink with a hint of spice to sip after a shot of tequila.
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Assemble an impressive yule log with chocolate wafers, marmalade and whipped cream, garnished with chocolate 'mushrooms' of kisses topped with nonpareils.
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Pineapple, orange, kiwi, grapes and strawberries tossed with a sweet, lime and poppy seed dressing.