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Pomegranate juice is the secret weapon in this magnificent cocktail.
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If you're not squeamish, the lobsters can also be killed by inserting the point of a sharp knife through the cross mark on their backs.
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Hungry barhoppers are treated right in Venice, where drinks can be chased with freshly made snacks known as cicchetti. Try broiled green figs sprinkled with fennel seeds and wrapped in pancetta.
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Here's another fantastic way to use up some of the squash harvest! These wonderful muffins are filled with flavor!
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Caramels made with sweetened condensed milk and corn syrup are flavored with anise extract and colored black.
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This is a tasty vegetarian version of a Chinese classic. You won't even be able to tell it isn't chicken! Seitan is made from wheat gluten and is very high in protein and low in fat. I recommend using a chicken-style variety.
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Steaming fish is quick and simple. In this version, with fragrant chives and garlic, the results are superbly moist.
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Make this sweet nutmeg-flavored yeast dough in your bread machine or stand mixer. Then fill rounds of dough with your favorite jam, let them rise, and then fry them. Serve these doughnuts plain, sugared, or frosted.
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A gluten-free almond cookie recipe. You'll need almond paste, granulated sugar, salt, an egg white, and powdered sugar.
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A simple cream cheese pie baked in a graham cracker crust and topped with succulent strawberries and blueberries.
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Get Taco Cones Recipe from Food Network
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Get Plum Cake "Tatin" Recipe from Food Network