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Carrot salad welcomes the addition of ginger in this quick and easy recipe that's sure to become a staple at your table.
cooking.nytimes.com
With a crackling, caramelized brown sugar topping, these custardy slices of French toast resemble crème brûlée Start them soaking the night before, then pop them in the oven in the morning for one of the most decadent brunches imaginable Even better, you can bake a pan of bacon at the same time
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Vodka with blackcurrant liqueur and ginger ale.
cooking.nytimes.com
This recipe is by Merrill Stubbs and takes 30 minutes, plus several hours' freezing. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
If fall had a signature cocktail this might be it Slice some apples, muddle Add rum, lemon juice, simple syrup, a dash of bitters, a sprinkle of cinnamon and shake
Ingredients: apple, white rum, lemon juice, syrup
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Recipe courtesy of Living Room in Miami, Florida. Created by Gabriel Orta.
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This Greek feta cheese dip, Tyrokafteri, gets its color from roasted red peppers and its kick from pepperoncini.
cooking.nytimes.com
This dressing is a good match for bean salads and for roasted vegetables, and it goes well with grains and fish.
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Get Cactus Sorbet Recipe from Food Network
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This refreshing vodka sour recipe uses fresh basil, lime juice, mezcal, blanco tequila, and egg white for an unexpected cocktail.
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Ingredients 2 lbs of tilapia 2 lbs of baby shrimp 1 lb of baby octopus 2 cups of fresh lime juice 2 cups of fresh lemon juice 1 cup of fresh orange juice 1 small...
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A simple blend of mustard, honey, and lemon juice transforms salmon steaks into a fabulous feast!