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The New York Times food editor Jane Nickerson first published this recipe in 1957 as part of an article on New Orleans-style Creole cooking Adapted from Brennan’s restaurant, this recipe is meant to be a showstopper But it’s deceptively easy
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An easy brunch cocktail recipe made with fresh peaches, peach liqueur, lemon, and some sparkling bubbly champagne.
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Get The Noteworthy Recipe from Food Network
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This recipe is by Jim Meehan. Tell us what you think of it at The New York Times - Dining - Food.
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This raspberry lemonade martini is easier to make than you'd think, and tastier than you can imagine.
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Thin and crispy cookies folded into a triangle shape or a hollow roll. Use brandy in place of the hazelnut liqueur if you like!
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There's a lot going on in this complex rye whiskey cocktail named after an old restaurant in New Orleans.
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Not so much the drink of Ernest Hemingway, but rather the drink inspired by the author, the Hemingway daiquiri is a sweet and tart rum drink that packs a punch.
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This grown-up punch is perfect for a winter cocktail party.
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I used this recipe for a Halloween party, except I put olives in them as well to look like floating eyeballs. They were a big hit!
Ingredients: orange, orange juice, vodka
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A recipe for black pepper togarashi.
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The classic lime margarita gets a new twist with the addition of bananas.