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This alcoholic beverage is a tasty shooter that will remind you of oatmeal cookies with raisins.
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This savory blend of frozen hash browns, sour cream, and Asiago cheese makes a great potato side dish. Try it for breakfast, too!
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This dish mixes a lot of things I love, including butter and the taste of New Orleans's Crystal hot sauce The scallops need to be dry, a term that refers to how they are processed It's best to sear with a very hot, heavy nonstick pan, though you can sear a scallop in stainless or cast iron
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This recipe is by Joanna Pruess and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Carrot, Sweet Potato and Squash Soup Recipe from Food Network
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This recipe makes a great low-carb side dish to replace mashed potatoes using cauliflower.
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A flavorful spinach dip with water chestnuts fills a tasty bread bowl. The perfect recipe for entertaining.
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Flavorful corned beef makes these appetizer-sized sliders a real treat.
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This refreshing summer cocktail for a crowd came to The Times by way of Toby Cecchini, a bartender and the inventor of the once ubiquitous cosmopolitan cocktail This recipe originated with his father, Andrea Cecchini, a research chemist who “brought his scrutiny to bear on cocktails.” A few things the senior Mr Cecchini would insist upon here: Use a pitcher because proportion is crucial, and you need plenty of room for the ice, tonic and limes
Ingredients: limes, gin, tonic water
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If you like lemons, then you'll love this creamy pie. The lemon custard filling is sandwiched between a crunchy meringue crust and whipped cream.
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Get Coconut Mug Cake with Coconut Whipped Cream and Tropical Fruit Recipe from Food Network
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This recipe for buttery, rich, and delicate sugar cookies is sure to become an instant favorite.