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Get Chocolate Passion Ravioli with Ricotta Souffle Fritter Recipe from Food Network
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Pork butt is marinated in a savory blend of spices, before being grilled on skewers and served with a sprinkle of fresh lime juice.
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Mixologists around the world make this fizzy, lemony drink with gin, but New Orleans bartenders opt for cognac.
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This recipe is by Mark Bittman and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A sweet, sticky, and delightfully yummy snack to munch on while you reminisce about childhood.
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With rye, Drambuie, and citrus.
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Beautiful summer berry and banana dessert terrine, a gelatin and white grape juice base, filled with fresh berries and bananas.
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Get your daily fruits and vegetables and fuel up your body with a different color smoothie every day of the week. Variations are in notes.
cooking.nytimes.com
Sours aren’t just for whiskey; tequila lightens things up For extra froth, use egg white when you shake the drink.
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Use canned salmon, softened cream cheese, and sour cream to make this salmon dip seasoned with dill, parsley, garlic, and lemon.
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Canned peaches and butter are topped with a sweet dough made with self-rising flour and baked in a hot oven for a quick and easy cobbler.
Ingredients: butter, peaches, flour, sugar, salt, milk
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This family recipe is very filling. Green bell peppers stuffed with ground beef, onion, and rice, simmered in tomato juice. Serve with hot buttered rye bread.