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A touch of balsamic vinegar puts a new spin on this classic cocktail recipe from Mario Batali.
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This colorful fresh fruit pizza with a sugar cookie crust, whipped cream cheese, and pineapple-orange-lemon juice glaze is an easy, festive holiday dessert even...
cooking.nytimes.com
This recipe came to The Times in 2002 from the French chef Eric Ripert, whose cooking at Le Bernardin carries flavors reminiscent of his culinary training near the Spanish border Quickly sautéed cod is placed on a bed of potatoes with a savory, supple broth ladled over It takes not too much time, and it is delicious.
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When Matt Lewis achieved lemon-cake bliss, using the zest of 10 lemons and a little lemon extract to get the flavor just right. The cake has a moist crumb and a crackling, sugary glaze.
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Get Roasted Beet Salad Recipe from Food Network
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Pork chops are cooked in a tangy apple juice sauce, which is then thickened into an irresistible gravy.
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A baked cookie crust is spread with cream cheese and whipped topping, and fresh fruit is spiraled onto the top. A sweetened, citrus glaze is then spooned over the fruit. Chill this sweet pizza before serving.
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Macaroni in a simple syrup is tossed with pineapple chunks, mandarin oranges and whipped topping for a sweet, cool side dish.
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Amaze you family and friends with this stunning main dish. Cornish game hens stuffed with fruit and roasted with a coffee liqueur glaze.
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Get Bloody Mary Slushies Recipe from Food Network
cooking.nytimes.com
The cooking method here is direct heat Suggested wood: hickory, pecan, oak.