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cooking.nytimes.com
The Blood and Sand counters the notion that Scotch whisky can't play well in a mixed drink: Without that deep, vital smokiness, this drink would be a much less exciting proposition. In the 1930 "Savoy Cocktail Book," Harry Craddock’s recipe calls for equal parts Scotch whisky, cherry brandy, Italian vermouth and orange juice I prefer different proportions that allow the whisky and juice to predominate — and I especially like it when fresh blood orange juice is available, both for color and flavor.
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A Prohibition-era cocktail made with rye whiskey, lemon juice, grenadine, and dry vermouth.
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Catfish is baked in a tahini and lemon juice sauce in this simple dinner option.
cooking.nytimes.com
Jill Dobias, of the East Village restaurant Joe and Misses Doe, is a master of creative cocktails with irreverent names The Clam in a Can is her spicy, beery riff on an oyster shooter It also brings a michelada to my mind
Ingredients: beer, clam juice, hot sauce, old bay
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Get Easy Sole Meuniere Recipe from Food Network
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A large piece of wild salmon seasoned with herbs and brown sugar is baked in foil in this easy recipe perfect for entertaining.
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Autumn Tabbouleh is the perfect make-ahead side dish! With cauliflower, carrots, and golden beets. 30 minute prep.
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Get Better Butter Burger Recipe from Food Network
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Get Apple-Blackberry Galette Recipe from Food Network
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Get Aloe-Ritas (Alcohol Optional) Recipe from Food Network
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Tom Kha Gai is a tradition Thai soup containing a spicy coconut broth simmered with chicken, vegetables, and fresh basil.
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This crowd-pleasing, easy casserole is made with chicken, almonds, pimento peppers, celery, and Cheddar cheese and can be served hot or cold.