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This recipe is by Eric Asimov. Tell us what you think of it at The New York Times - Dining - Food.
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Pear eau de vie with pear purée and a touch of bubbly.
Ingredients: juice, sugar, pear, sparkling wine
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Simple and balanced, the Perfect Daiquiri is an ideal summer cocktail, with just the right ratios of white rum, lime juice, and cane syrup for a sweet, sour...
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Homemade strawberry lemonade is easily prepared with fresh strawberries, lemon juice, and sugar for a refreshing summer drink.
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This Original Corpse Reviver #2 recipe is a hangover cure-all with gin, Lillet, lemon juice, Cointreau, and absinthe.
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Get Pineapple-Jalapeno Pickle Relish Recipe from Food Network
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This recipe of strip steak pounded thin, seasoned with dry mustard, and pan fried, goes great with cooked mushrooms. Just add them to the pan during the last few minutes of cooking time.
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Prepare the beet slaw on the first day and refrigerate leftovers. Add greens, avocado, and seeds just before eating.
cooking.nytimes.com
Here is an easy, citrusy dessert that can be made ahead of time for the most part Mix lemon and lime zest with eggs, sugar and cream, and then refrigerate for up to two days -- the longer the better Then, bake it in ramekins for about half an hour, and serve
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Grilled za'atar-marinated chicken tenders are served over a romaine salad chock-full of crunchy veggies and drizzled in lemon-tahini dressing.
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Take your apple pie to go with this dessert-inspired smoothie!
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Roasting carrots until they are golden brown brings out their sweetness and provides a perfect foil for tart lemon juice and musky cumin. Our silken puree is a particularly good side dish for lamb and also for roasted chicken.