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If you couldn't be in Las Vegas for the big AR get-together, or if you just want a delicious and fruity sangria with lots of citrus flavors, mix up a pitcher of this great drink.
cooking.nytimes.com
This recipe works equally well with bok choy or sturdy greens, both of which have tough ribs and leaves that have a cruciferous flavor I steam them for a minute before stir-frying so the leaves won’t be too tough.
cooking.nytimes.com
The quality of your ingredients counts for a lot here Don’t bother making ketchup until you can get luscious, ripe tomatoes Grape tomatoes work, but feel free to use plum tomatoes instead
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Maderia, a fortified wine, brings wonderful flavor to this Thanksgiving pan gravy, quickly whisked together after the bird emerges from the oven As with any gravy, the flavor of the stock is essential here, so it's absolutely worth the time to make your own.
cooking.nytimes.com
This tangy winter salad is likely to convert anyone who doubts just how good cauliflower can be Make sure you steam the cauliflower until thoroughly tender so that it absorbs the dressing The dish is lovely with a mix of colorful cauliflowers, but can look nice with the standard white variety.
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This tangy salad dressing made with red wine vinegar, olive oil, mustard, paprika, and garlic can also double as a marinade.
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A recipe for the classic Spanish tomato sauce made with garlic, bread, almonds, roasted red peppers, and smoked paprika.
www.delish.com
This grown-up, flavorful version of a classic meatball sub comes from blogger Rachel Rappaport of Coconut and Lime.
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Cubed beef steak is marinated in soy sauce, sesame oil, and sugar for at least 4 hours. The meat is sauteed and added to the reduced marinade along with chopped green onions and white wine.
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The latest nonalcoholic mocktails at top restaurants and bars are as inventive and delicious as cocktails.
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