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This quick cocktail is full of big, bold southern flavor thanks to a mix of bourbon, fresh grapefruit, and citrusy basil. A perfect accompaniment to a Texas-sized steak and other barbecue fare.
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Yellow cake bars are frosted with a shortening and evaporated milk filling in this homage to the famous snack cakes.
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This lovely seafood salad was an improvisation. Use grapefruit juice to glaze the crab and to make the sweet-tangy salad dressing.
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This recipe is by Molly O'Neill and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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After having a similar salad at a restaurant I had to try to re-create it.
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I call these seared ruby red grapefruit rounds “pancakes,” not because there is any batter involved, but because I serve them warm, with maple syrup that I spike with fresh ginger juice.
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I came across a grapefruit vinaigrette, served with stuffed beet greens, in Anya von Bremzen’s "The New Spanish Table" and have adapted it I loved the idea of this vinaigrette as an accompaniment to greens, such as chard or beet greens, but my favorite is broccoli
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This recipe is by William L. Hamilton. Tell us what you think of it at The New York Times - Dining - Food.
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White chocolate and Kahlua® take this creme brulee to another level. This rich, creamy coffee-flavored dessert is sure to wow your guests.
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Your mac-and-cheese supper gets an upgrade when you use short penne pasta, sharp white Cheddar cheese, and bacon to make a deluxe version of this comfort dish.
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Mac and cheese gets a big flavor boost with the addition of basil pesto sauce and crumbled bacon.