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Take us out to the races! This lovely, brandy based cocktail is a deliciously sweet treat.
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You'll be happy you sought and found cake-flavored vodka when enjoying this adult beverage with pineapple juice.
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Creamy, tangy goat cheese and robust kale are a winning combination to fill rich, flaky empanadas.
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Sweet chopped ham, simmered in a slow cooker with chili sauce and cola, makes a great easy sandwich. It's a Pittsburgh thing.
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This light and refreshing cold pasta salad is loaded with Mediterranean flavors like olives, tomatoes, and Asiago cheese.
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Chicken and veggie skewers marinated in cilantro, lime, and cumin. Serve with rice, salsa, and warm tortillas.
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This filling vegetarian lentil and bulgur salad can serve as a healthy main dish for lunch, or a side dish for dinner.
cooking.nytimes.com
This recipe is by Jim Meehan. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe, from Julie Reiner of the Clover Club in Brooklyn, is a bourbon Manhattan, sweetened up with apricot and smoothed out with vermouth It’s a strong one, and it goes down easily (The New York Times)
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Cranberries, raspberries, and cherry juice make a pretty red sorbet with a sprightly flavor.
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The turkey is stuffed with quartered apples and onions, salt, coarse ground pepper, butter, and carbonated cola. Fresh garlic is rubbed all over the outside of the bird, and it's given a good sprinkle of seasoned salt. Ten hours in the smoker, and it's fabulously flavored with a heavenly hickory essence!