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This recipe is by Dana Bowen. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: cocoa, heavy cream
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This classed-up margarita employs Jose Cuervo Especial and rich, orange-flavored Grand Marnier liqueur.
Ingredients: grand marnier, lime, ice, salt
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This started out as a simple apple coffeecake but I added leftover ham and maple syrup and adjusted other seasonings for a great brunch dish.
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Less than ten ingredients, including condensed milk, whipped topping, and vanilla wafers, are combined in this quick and easy banana pudding.
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A tarragon-wine marinade sets the stage for a delectable chicken and asparagus dish overlaid with hollandaise sauce and cheddar cheese.
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French bread slices topped with a bubbly Cheddar cheese mixture, olives and green onions make great hot appetizers that everyone will enjoy.
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Butterscotch apple cider, made with butterscotch schnapps, is a quick and easy drink to make for cold autumn days.
cooking.nytimes.com
This is refrigerator jam, allowing you to skip the fuss and time of canning Here, you’ll use a method from Christine Ferber, one of France’s eminent jam makers She calls for macerating the fruit in sugar overnight so the juices release, then straining the liquid from the bowl and cooking that down to a syrup before re-adding the fruit
Ingredients: lemon, nectarines, lemon verbena
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Fresh, crisp salad greens and tossed with slices of ham and Swiss cheese, asparagus, mushrooms, and thin onion rings in a creamy Dijon dressing.
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A super-speedy chili using pantry items for those nights when you need a warm and hearty meal but you just have a few minutes to get something on the table.
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An exotic spice blend that’s great with lamb, beef, and tomato sauces.
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Angel food pieces, chocolate and vanilla pudding, layered with crushed peanut-buttery candy and chilled.