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Cantaloupe salsa made with tomatoes, jalapeno peppers, and cilantro is a sweet and savory version of traditional salsa.
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Grapefruit juice and cranberry juice are mixed with coconut milk to make an alcohol-free base, to which vodka and peach schnapps can be added if desired.
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If you close your eyes and sip this pineapple juice, cranberry juice, and vodka cocktail on a warm summer's day, you'd swear you were in the tropics.
cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 6 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Those artisanal pickles from the farmers’ market sure are expensive, so don’t throw out the juice in which they’re pickled You can serve the stuff as a shot to accompany a glass of whiskey and a cold beer, as the New York chef Zakary Pelaccio has done, or you can whisk it into the dressing used for coleslaw, as is done here Don’t have any
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Finely chopped Serrano chilies make this salsa nippy and nice. Combine with tomatoes, onions, cilantro and lime juice, and this salsa is ready for dipping.
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Cream cheese is blended into the marshmallow and gelatin base for this recipe. Fruit, nuts and whipped topping are folded into the creamy mixture and allowed to chill before serving.
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No ice cream maker is needed to make this simple, refreshing sorbet for summertime. It has only four ingredients -- grapefruit juice, blueberries, sugar, and a little optional vodka.
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A cocktail made from Mexican beer, gin and lemon juice. The ingredients complement each other: the beer smooths the gin, and the gin/lemon de-fizzes the beer.
Ingredients: mexican beer, gin, lemon juice
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It's lime time.
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You'll be reminded of trips to grandma's house with this pineapple meringue pie that's as easy to prepare as it is delicious.
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Make this quick and easy hot spiced wine and fill your home with a heavenly aroma.