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Breaded veal cutlets flavored with savory Romano cheese are baked, then topped with arugula, golden raisins, and a drizzle of olive oil and balsamic vinegar for a light-tasting main dish.
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Recipe courtesy of GILT, New York, NY. Created by Robert Honeycutt, Beverage Director.
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With passion fruit-flavored vodka and a festive combination of fruit juices, this party punch stands out from the usual cocktail offerings.
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This is a fresh and unusual salsa. Use it as an appetizer or on grilled meats. The fennel has a surprisingly light flavour. Perfect for summer.
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Gin, triple sec, peach schnapps, o.j., citrus coda and grenadine syrup. Let the sunshine in.
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A classic, hard-hitting refresher with Champagne and gin, named after a rapid-firing piece of French artillery used during World War I.
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This lemony salad is so quick to make. Since the zucchini is served raw, be sure to use the smallest, freshest ones you can find. The salad can be garnished with pistachios, which add a little sweetness, or Italian pine nuts.
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Here, you'll use rosemary to brush a savory glaze onto a marinated pork belly, giving it an added layer of richness and flavor.
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Imitation crab, onion, bell pepper and celery are tossed with an Italian sour cream mayonnaise dressing and chilled to blend the flavors.
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Cashews and sesame seeds are the base of this quick and easy vegan Caesar salad dressing recipe.