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This classic bubbly cocktail is brightened with mint, lime juice, gin, and cucumber.
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The crust rises to the top in this easy cobbler made with canned peaches and a simple batter of self rising flour and milk.
Ingredients: butter, sugar, flour, milk, peaches
cooking.nytimes.com
This recipe is by Jonathan Miles. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: gin, apricot jam, fennel, lemon juice
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A nutty, healthy blend of pecans, peanut butter, and rolled oats is dipped in dark chocolate to make these bite-size salted truffles.
cooking.nytimes.com
Blended with ice and sweetened up, a frozen margarita is relief in a glass on a hot summer day.
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Recipe for Acorn Squash with Cranberry Maple Glaze, as seen in the January 2006 issue of 'O, The Oprah Magazine.'
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Get Frozen Cactus Pear Margaritas Recipe from Food Network
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These juicy lamb burgers are filled with goat cheese, roasted garlic, fresh rosemary, chipotle chiles and glazed with maple syrup. Serve on ciabbatta bread with a side of oven roasted potato wedges with italian herbs and pesto aioli.
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Get Carrot Cake with Marshmallow Fluff Cream Cheese Frosting Recipe from Food Network
cooking.nytimes.com
This hot fudge sundae is nothing close to what you grew up with That’s a good thing Here, you’ll mix up a dreamy concoction of cream, bananas, rum and frozen Heath bars, run it through an ice cream maker, and then douse it in a rich chocolate-butter sauce
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Lemon juice and pomegranate syrup add Mediterranean flair to this chicken kabob recipe, known as shish tawook in Lebanese restaurants.
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Twist them apart, dunk them in milk, or eat them whole. There isn't one right way to eat these cookies as long as they get eaten.