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cooking.nytimes.com
In 2004, William L Hamilton waxed poetic about the Dark and Stormy, describing it both as “a drink traditionally associated with sailing and the manly habit of appearing to keep one's balance while determinedly losing it” and as “a spicy and spritzed two-legged, walk-the-decks kind of drink with a lime wedge perched at the top like a pirate's parrot.” This version, adapted from Red Sky, a restaurant on Mount Desert Island in Maine, uses a combination of Gosling’s Black Seal rum and AJ Stephans ginger beer Simple to prepare — no shaking or stirring involved — mix one up and enjoy it on a sweltering summer night
In 2004, William L Hamilton waxed poetic about the Dark and Stormy, describing it both as “a drink traditionally associated with sailing and the manly habit of appearing to keep one's balance while determinedly losing it” and as “a spicy and spritzed two-legged, walk-the-decks kind of drink with a lime wedge perched at the top like a pirate's parrot.” This version, adapted from Red Sky, a restaurant on Mount Desert Island in Maine, uses a combination of Gosling’s Black Seal rum and AJ Stephans ginger beer Simple to prepare — no shaking or stirring involved — mix one up and enjoy it on a sweltering summer night
Ingredients:
rum, ginger beer
www.allrecipes.com
Beer is mixed with limeade and tequila in these refreshing margarita-inspired "beergaritas" perfect for your next cocktail party.
Beer is mixed with limeade and tequila in these refreshing margarita-inspired "beergaritas" perfect for your next cocktail party.
www.allrecipes.com
Save the liquid from chickpeas (also known as aquafaba) to whip up treats like these vegan meringues, made with 4 simple ingredients.
Save the liquid from chickpeas (also known as aquafaba) to whip up treats like these vegan meringues, made with 4 simple ingredients.
www.allrecipes.com
Chef John tempers the sweetness of cantaloupe with a hint of heat from cayenne pepper in this refreshingly delicious sorbet.
Chef John tempers the sweetness of cantaloupe with a hint of heat from cayenne pepper in this refreshingly delicious sorbet.
www.foodnetwork.com
Get Raspberry Mimosa Recipe from Food Network
Get Raspberry Mimosa Recipe from Food Network
www.allrecipes.com
A fluffy almond cake soaked in a sweet brandy syrup.
A fluffy almond cake soaked in a sweet brandy syrup.
www.allrecipes.com
Cranberry sauce is given an extra zing with the addition of orange juice and zest.
Cranberry sauce is given an extra zing with the addition of orange juice and zest.
www.allrecipes.com
No-bake macaroons made with oats, cocoa and coconut. Quick, easy and delicious.
No-bake macaroons made with oats, cocoa and coconut. Quick, easy and delicious.
www.allrecipes.com
No bake peanut butter bars for the peanut butter fanatic.
No bake peanut butter bars for the peanut butter fanatic.
www.allrecipes.com
Chocolate croissants meet milk and eggs in this decadent and rich recipe for croissant bread pudding; serve warm or cooled.
Chocolate croissants meet milk and eggs in this decadent and rich recipe for croissant bread pudding; serve warm or cooled.
Ingredients:
milk, heavy whipping cream, eggs, sugar, vanilla, vanilla bean, croissants, chocolate chips, confectioners sugar
cooking.nytimes.com
State Bird Provisions on Fillmore Street in San Francisco is the brainchild of a wife-and-husband team of native Californians, Nicole Krasinski and Stuart Brioza At the restaurant, food is brought out on carts, as it is in dim-sum parlors Although the concept is familiar to everyone at this point, these are laden not with the mostly brown and steamed food common to dim-sum places but with gorgeous, far-out, inventively served creations
State Bird Provisions on Fillmore Street in San Francisco is the brainchild of a wife-and-husband team of native Californians, Nicole Krasinski and Stuart Brioza At the restaurant, food is brought out on carts, as it is in dim-sum parlors Although the concept is familiar to everyone at this point, these are laden not with the mostly brown and steamed food common to dim-sum places but with gorgeous, far-out, inventively served creations