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Baked salmon fillets with a crunchy pecan coating make an excellent main course.
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Prepare to be blasted in the cosmos with the force of a thousand asteroids by the unstable, universally feared Pan Galactic Gargle Blaster.
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This bourbon-based cocktail is chock full of fruit.
cooking.nytimes.com
This recipe is by Barbara Kafka and takes 18 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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These are a cookie version of the classic Austrian dessert. You can make them as cookie bars with a lattice top, or use cookie cutters.
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This is the sangria that my friends taught me to make in Spain. It's quick and easy and makes a great drink to mix up for a summer party.
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Serve it as an hors d’oeuvre, snack, or first course.
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Kids love this combination of apples, carrots, and raisins. They'll have no idea they're voluntarily ingesting veggies!
cooking.nytimes.com
Charlottes look best when made in patterned molds, but you can also create a minimalist button shape by using a soufflé mold If you want individual portions, divide the charlotte into four ramekins and cover with a layer of thinly sliced strawberries Unmold or serve as is.
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Cookies are a hit with everyone, no matter what their age is. Moreover a cookie treat comes in handy for mothers when they gotta make their way out of difficult...
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Brooklyn Larder sells fantastic prepared foods and locally sourced products. This recipe is from its upcoming cookbook.
www.simplyrecipes.com
This leg of lamb is butterflied for easy grilling and marinated with rosemary and garlic to give it great flavor. Make it for a big summer cook-out, or even for a twist on Easter dinner.