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This recipe is by Moira Hodgson and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Fruit Ambrosia Recipe from Food Network
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Get Radicchio-Pasta Salad Recipe from Food Network
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Serve this warm rice pudding with canned, fresh, or stewed fruit drizzled with cream. (We stewed 5 ounces frozen raspberries with 1/4 cup superfine sugar and 1 tablespoon of water.)
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Pork shoulder slow cooks in a sauce of orange juice, guajillo chile peppers, vinegar, garlic, and achiote paste to deliver traditional Mexican flavor with relatively low effort.
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American tourists in Italy popularized this refreshing Campari® and sweet vermouth cocktail. It's a Negroni, basically, minus the gin octane. Nice for afternoon sips at a cafe in Rome. Or even in Topeka.
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Get Fig Preserves Recipe from Food Network
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Get Mulled Red Wine Sangria Recipe from Food Network
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A salad, modeled on a traditional North African one, that is great for buffets The salad is modeled on a traditional North African salad of oranges, onions and olives I substitute thinly sliced fennel for the onions, and serve it over a bed of steamed couscous
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Get Hemlock Cocktails Recipe from Food Network
cooking.nytimes.com
This recipe is by The New York Times and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Brad Thomas Parsons, the author of "Amaro: The Spirited World of Bittersweet, Herbal Liqueurs," created this invigorating highball that brings together an unexpected trio of ingredients: rye whiskey, Amaro Lucano and strong coffee It’s a bold (and delicious) blend — and, thanks to the coffee, as good an afternoon pick-me-up as any drink that includes whiskey and amaro can reasonably be expected to be.