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This is a great adult punch for any time you want to celebrate. Orange, cranberry, apple and a splash of pineapple juice combine with champagne and sliced strawberries.
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We'll gladly act as the Designated Driver with this delicious, nonalcoholic blend of juices; so refreshing.
cooking.nytimes.com
Dangmyeon, or Korean glass noodles, made with sweet potato starch, have a wonderful chewy, slippery texture Combined with an abundance of stir-fried vegetables and beef, then tossed with soy sauce, sesame oil and abundant black pepper, Japchae teems with multiple savory flavors and contrasting textures Delicious warm, at room temperature or cold, it's an ideal dish for potlucks and project-focused dinner parties alike.
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Get Corned Beef and Cabbage Recipe from Food Network
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A citrus and pineapple juice punch. This is decidedly different from your usual punch.
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Get Dad's Hawaiian-Style Beef Short Ribs Recipe from Food Network
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Get Honey and Hazelnut Granola Recipe from Food Network
cooking.nytimes.com
This recipe is by Molly O'Neill and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Chiles add subtle heat to this exceptional fruit salad. Grace Parisi likes using any syrup left in the fruit bowl for cocktails; she mixes a little of it into rum and pours the drink over ice.
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Sliced steak and broccoli are quickly cooked in a soy-ginger sauce. Serve over hot rice or noodles.
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Get Salmon-Avocado Poke Bowls Recipe from Food Network
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You can use gyoza wrappers instead of making dumpling dough.