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Allow half a day to roast this bone-in ham studded with whole cloves and basted in a red wine and pineapple juice punch.
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Get Mango de Gallo Recipe from Food Network
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Iced tea is mixed with orange juice and whiskey, then frozen to make a slushy treat for summer.
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Crushed, ripe blackberries give this mojito a tart-sweet kick.
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Get Watermelon, Mint and Jalapeno Salsa Recipe from Food Network
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Get Spiked Strawberry Lemonade Recipe from Food Network
cooking.nytimes.com
This drink, intended as a holiday-season quaff, is a simple riff on the French 75, a Prohibition-era Champagne cocktail that includes lemon juice, simple syrup and —depending on which scholar or bartender you consult — gin or Cognac (Both versions taste good.) Substituting for the traditional spirit is flavorful, fruity apple brandy (make certain you get the bonded version) and peaty Scotch (either single malt or blended will do, as long as there’s plenty of smoke on it) The two are natural liquid partners
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A mustard and brown sugar glazed pork chop. This recipe works best if you butterfly the chops. Tastes great served with a baked potato and corn.
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The most *beautiful* way to eat fruit.
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Get Fire Roasted Tomato Blender Salsa Recipe from Food Network
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cooking.nytimes.com
Jeffrey Morgenthaler, the bar manager of Pépé Le Moko and Clyde Common in Portland, Ore., enjoyed amaretto sours as a young man As a bartender, he embarked on a project to make a better version of this often-mocked drink, which was typically composed of just amaretto and sour mix He boosted the alcoholic strength by mixing in nearly a full ounce of overproof bourbon, replaced the sour mix with real lemon juice and added an egg white — a common ingredient in many sour recipes from the past