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Get Italian Spritz Recipe from Food Network
Get Italian Spritz Recipe from Food Network
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A good baby-shower punch made with ginger ale, pineapple juice and white grape juice. It looks especially good when served with an ice ring.
A good baby-shower punch made with ginger ale, pineapple juice and white grape juice. It looks especially good when served with an ice ring.
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Get Winter Spice Lemonade Recipe from Food Network
Get Winter Spice Lemonade Recipe from Food Network
cooking.nytimes.com
This simple mix is drunk in Normandy, where Calvados is made, and at the San Francisco restaurants run by Thad Vogler, a Calvados advocate He likes to enjoy it the way he was introduced to it That is, simply—just two ounces of brandy and twice as much tonic, perfectly chilled and served without ice or garnish
This simple mix is drunk in Normandy, where Calvados is made, and at the San Francisco restaurants run by Thad Vogler, a Calvados advocate He likes to enjoy it the way he was introduced to it That is, simply—just two ounces of brandy and twice as much tonic, perfectly chilled and served without ice or garnish
Ingredients:
calvados, tonic water
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Leftover cooked turkey never had it so good as when it's combined with shallot, fresh shiitake mushrooms, and thickened cream in a gourmet omelet that only takes a few minutes to make. Serve as a fancy brunch or lunch main dish, or have as a light supper.
Leftover cooked turkey never had it so good as when it's combined with shallot, fresh shiitake mushrooms, and thickened cream in a gourmet omelet that only takes a few minutes to make. Serve as a fancy brunch or lunch main dish, or have as a light supper.
Ingredients:
olive oil, butter, shiitake mushroom, shallot, salt, sage, red pepper flakes, turkey, vermouth, eggs, white pepper, creme fraiche
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Simple, elegant, and refined, this refreshing Champagne gelée from the Tartine All Day cookbook is easy to put together yet sure to impress. Garnish however you...
Simple, elegant, and refined, this refreshing Champagne gelée from the Tartine All Day cookbook is easy to put together yet sure to impress. Garnish however you...
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A bubbly hair-of-the-dog cocktail with grapefruit juice, sparkling wine, and orange liqueur.
A bubbly hair-of-the-dog cocktail with grapefruit juice, sparkling wine, and orange liqueur.
cooking.nytimes.com
This drink is sweet, bitter, citrusy and sparkling — even slightly salty — but with minimal punch It is a graceful way to begin an evening, and a thing of perfection on a sultry afternoon The spritz can be made several ways, but the best and most common is simply a glass of prosecco with two or three ice cubes and a dash of sparkling water, topped with Aperol, a twist of lemon or slice of orange and — importantly and strangely — one green olive
This drink is sweet, bitter, citrusy and sparkling — even slightly salty — but with minimal punch It is a graceful way to begin an evening, and a thing of perfection on a sultry afternoon The spritz can be made several ways, but the best and most common is simply a glass of prosecco with two or three ice cubes and a dash of sparkling water, topped with Aperol, a twist of lemon or slice of orange and — importantly and strangely — one green olive
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The classic English cocktail, with a Spanish and Mediterranean twist.
The classic English cocktail, with a Spanish and Mediterranean twist.
cooking.nytimes.com
Natasha David has served a wide variety of spritzes at her Lower East Side bar, Nitecap, since it opened in 2014 Some she delivered in the fashion of a standard cocktail — that is, chilled but iceless Despite its name, that is the case with this bright and sparkling take on the classic daiquiri
Natasha David has served a wide variety of spritzes at her Lower East Side bar, Nitecap, since it opened in 2014 Some she delivered in the fashion of a standard cocktail — that is, chilled but iceless Despite its name, that is the case with this bright and sparkling take on the classic daiquiri
cooking.nytimes.com
This recipe is by Kay Rentschler and takes 30 minutes plus 4 hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Kay Rentschler and takes 30 minutes plus 4 hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
lemons, sugar, apricots, milk yogurt, confectioners sugar, wildflower honey, pistachios