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Grenadine syrup and peach schnapps completed by orange juice and soda.
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These cornmeal muffins, laden with whole corn kernels, are sweet enough to serve for dessert!
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This recipe is by Jonathan Miles. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: mezcal, lime juice, pineapple
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Iced cold brew coffee with milk and a touch of vanilla syrup is drizzled with caramel sauce for a cooling drink on warm summer days.
Ingredients: vanilla, ice, milk, caramel sauce
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This recipe is by Dena Kleiman and takes 1 hour 30 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.
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"My parents are Ecuadoran," Garces says, "so I find myself adding Latin American ingredients to everything I cook." His take on green bean casserole is a vibrant medley of beans tossed with oranges, dates, and almonds plus a sprinkle of his secret
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This classic chicken pad Thai recipe is an authentic dish made simpler than most other recipes and full of fresh vegetables. Garnish with Thai basil and peanuts if desired.
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Sesame seeds are used in both the dough and the coating of these nutty-tasting breadsticks.
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In addition to strawberries and bananas, this smoothie also has vanilla yogurt, wheat germ, and honey.
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Peanut butter, banana, cinnamon, and lots of oats make quick bite-size energy snacks.
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Popcorn is coated with brown sugar and corn syrup caramel then baked for a crunchy treat.