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A generous amount of rum gives this red wine sangria a distinctive Caribbean twist. It's sure to go quickly at a barbeque on a hot day.
cooking.nytimes.com
This recipe is by Matt Lee And Ted Lee and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Fresh rosemary, thyme, parsley and lemon zest make this roasted chicken particularly fragrant--just be sure to allow enough time for a lengthy marinade.
cooking.nytimes.com
This is a soulful dish: handmade meatball sausages subtly seasoned with onion, garlic, cumin, cinnamon, allspice and nutmeg and baked in a bubbling tomato sauce It was originally made by Greeks who lived in Smyrna, which is now Izmir, Turkey In the early 1920s many of them returned to Greece after the Greco-Turkish war.
www.delish.com
Recipe for Pineapple-Cucumber Mojitos, as seen in the March 2009 issue of O, The Oprah Magazine.
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The fun idea here is to make vegetables part of the dressing. Scott Conant sautés strips and cubes of parsnip, carrot, squash, and celery root with thyme, vinegar, and oil, then uses them to dress the Bibb lettuce.
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A French 75 changes nationality by using tequila instead of gin.
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A simple punch with champagne, sweet red wine, and ginger ale poured over raspberry sherbet.
cooking.nytimes.com
This recipe is adapted from “The Tenth Muse: My Life in Food,” the memoir of Judith Jones, the book editor who among many other things first brought Julia Child into print It comes together in about five minutes and improves cold meats, cold cuts, blanched asparagus, boiled potatoes – almost anything you can think of Take note: the egg needs to be really finely chopped to achieve the sauce’s optimal texture.
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Chicken breast marinade, made with soy sauce, honey, and plum wine, is a sweet and savory way to flavor grilled chicken.
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Chef John's recipe for fresh cherry tomato relish is delicious over grilled meat, chicken, or fish.
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White wine, sugar and orange juice are blended with fresh strawberries in this chilled fruit soup.