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cooking.nytimes.com
This recipe is by Mark Bittman And Sam Sifton and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Get Sazerac Recipe from Food Network
Ingredients: bourbon, syrup
cooking.nytimes.com
There isn’t much to the shakerato: a shot of espresso poured over ice cubes and simple syrup, then shaken But when those three elements are rattled around in a cocktail shaker for what seems like an eternity (it actually clocks in at 15 seconds), they undergo an alchemical transformation: the dense espresso, now frothy, sweet and flecked with ice, is as refreshing as it is flavorful.
Ingredients: espresso, syrup
www.chowhound.com
A refreshing and quick drink that reminds one of warm Southern days. Easily batched for a party.
Ingredients: bourbon, syrup
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This cookie recipe has a rich, buttery flavor and a toffeelike sweetness.
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Get Cornbread Recipe from Food Network
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Dense, moist, chewy brownies filled with nuts and dried fruit.
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Get Mexican Macaroni Salad Recipe from Food Network
www.allrecipes.com
A very good traditional Irish stout made with chocolate malt.
Ingredients: water, malt, chocolate, barley, hops, yeast, sugar
www.allrecipes.com
The French 75 cocktail was originally created at the New York Bar in Paris in 1915. The combination of gin, lemon juice, Champagne, and sugar was said to have a kick like a French 75mm field gin. Serve with straws.
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A yummy soup that even picky kids will love! Red beans and black beans are mildly seasoned and simmered in vegetable broth. With these ingredients this is a healthy vegetarian soup with a complete protein. If you add the chili powder, leave out the maple syrup. It totally changes the taste. Garnish with sour cream, green onions and tortilla chips for a festive meal. This is great served with cornbread.
www.delish.com
To kick off the holiday festivities, hotel mixologist Abdul Ford has crafted the perfect cocktail imagine pumpkin pie, only sippable.