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cooking.nytimes.com
This recipe for watermelon chaat, a savory fruit salad dressed in toasted cumin and dried mango powder, comes from Malika Ameen, a cookbook author whose Pakistani-American family in Chicago makes infinite variations on fruit chaat in the summer You could swap out the watermelon for a mix of what's in season, whether it's stone fruit, berries or cubed apple and pear It's an ideal dish to break the fast during Ramadan, full of flavor and hydrating, and quick to put together.
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These are delicious alternatives to cold cereal, and kids love them. Barley cereal works just as well. Don't omit the orange peel!
cooking.nytimes.com
This recipe is by Melissa Clark. Tell us what you think of it at The New York Times - Dining - Food.
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Ingredients: orange, orange juice
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This sweet, delightful hot apple cider is spiced with cloves, nutmeg, ginger, cinnamon, and orange zest. Spike it with apple brandy, if desired.
cooking.nytimes.com
This recipe is by William Grimes. Tell us what you think of it at The New York Times - Dining - Food.
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An ultrarich version of the breakfast classic flavored with vanilla, orange zest, nutmeg, and cinnamon.
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This light and fruity sherbet is made with orange, lemon, and pineapple juices. It's from a newspaper clipping from 1933.
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This crowd-pleasing, sparkling punch has cranberry juice, orange juice, grapefruit juice, and lemonade.
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Jazz up your cranberry sauce this year with the addition of pomegranate seeds and port wine to your traditional Thanksgiving table side dish.
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My husband was a bartender for a trendy restaurant when we met. Here's one of his home versions! Garnish with a lime wedge or an orange wedge.
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