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cooking.nytimes.com
My friend Michael Sharkey is one of the best home bartenders I know, and he sometimes surprises me with delicious new creations when I visit His latest is the Eye of the Komodo (he originally christened it Ojo del Komodo — but I botched and Anglicized it, probably because I think the Eye of the Komodo sounds more like a ‘60s horror movie) Built on a foundation of what Michael calls “lizard liquid” and fortified by mezcal, it is bright green, satisfyingly spicy and garnished with a vegetal “eyeball.” What’s not to love?
My friend Michael Sharkey is one of the best home bartenders I know, and he sometimes surprises me with delicious new creations when I visit His latest is the Eye of the Komodo (he originally christened it Ojo del Komodo — but I botched and Anglicized it, probably because I think the Eye of the Komodo sounds more like a ‘60s horror movie) Built on a foundation of what Michael calls “lizard liquid” and fortified by mezcal, it is bright green, satisfyingly spicy and garnished with a vegetal “eyeball.” What’s not to love?
www.allrecipes.com
This delicious apricot jam with lavender makes a great food gift. The trick to infuse the jam with lavender aroma is to process a portion of the sugar with lavender.
This delicious apricot jam with lavender makes a great food gift. The trick to infuse the jam with lavender aroma is to process a portion of the sugar with lavender.
www.foodnetwork.com
Get Honeydew Smoothie Recipe from Food Network
Get Honeydew Smoothie Recipe from Food Network
cooking.nytimes.com
Tequila, lime, a touch of orange: the Margarita is a perfect mixture, with or without salt.
Tequila, lime, a touch of orange: the Margarita is a perfect mixture, with or without salt.
cooking.nytimes.com
In this shakshuka variation by the San Francisco chef Mourad Lahlou, lamb and beef kefta (meatballs) are browned, then simmered in a spiced tomato-red pepper sauce Instead of the usual whole eggs poached in the sauce, Mr Lahlou adds only the yolks, which burst into a luscious orange sauce when tapped with a fork
In this shakshuka variation by the San Francisco chef Mourad Lahlou, lamb and beef kefta (meatballs) are browned, then simmered in a spiced tomato-red pepper sauce Instead of the usual whole eggs poached in the sauce, Mr Lahlou adds only the yolks, which burst into a luscious orange sauce when tapped with a fork
Ingredients:
red bell pepper, grapeseed, red onion, garlic, san marzano, carrot juice, thyme leaves, salt, paprika, cumin, white pepper, lemon, parsley, cilantro, egg yolks, cayenne, beef, lamb, egg
www.allrecipes.com
A cool summer punch with cranberry juice, vodka and ginger ale over ice.
A cool summer punch with cranberry juice, vodka and ginger ale over ice.
www.foodnetwork.com
Get Bay Scallop Ceviche Recipe from Food Network
Get Bay Scallop Ceviche Recipe from Food Network
cooking.nytimes.com
Belgian endive makes a great salad, but it is also terrific when cooked The flavor is reminiscent of artichoke, but juicier These creamy, caramelized ones are perfect for a first course or may be an accompaniment for nearly any main course, especially in winter.
Belgian endive makes a great salad, but it is also terrific when cooked The flavor is reminiscent of artichoke, but juicier These creamy, caramelized ones are perfect for a first course or may be an accompaniment for nearly any main course, especially in winter.
www.chowhound.com
Eat your heart out.
Eat your heart out.
Ingredients:
beef, cloves, thyme, orange juice, white wine, champagne vinegar, horseradish, olive oil, golden beet, italian parsley, garlic, water, chives
www.delish.com
Take us out to the races! This lovely, brandy based cocktail is a deliciously sweet treat.
Take us out to the races! This lovely, brandy based cocktail is a deliciously sweet treat.
Ingredients:
cocktails, alcohol, soups, chocolate, brandy, pineapple juice, lemon juice, maraschino cherry, champagne, strawberry, spirits
www.allrecipes.com
Sliced ginger root and lime zest add a tangy component to this sorbet made with orange, mango, and lemon juice.
Sliced ginger root and lime zest add a tangy component to this sorbet made with orange, mango, and lemon juice.
cooking.nytimes.com
This is the way my friend Christine Picasso prepares artichokes Her touch is the inclusion of sweet red peppers, a nutritious complement to the bitter artichokes She calls this Artichauts à la barigoule, a dish every French cook makes differently, each claiming his or hers to be the authentic version.
This is the way my friend Christine Picasso prepares artichokes Her touch is the inclusion of sweet red peppers, a nutritious complement to the bitter artichokes She calls this Artichauts à la barigoule, a dish every French cook makes differently, each claiming his or hers to be the authentic version.
Ingredients:
baby artichokes, lemon, olive oil, spring onions, celery, red bell peppers, garlic, tomatoes, water, thyme leaves, bay leaf, parsley, lemon juice