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This rich, buttery yeast dough can be shaped into brioche à tête--little rolls with "top knots"--for a wonderful midmorning treat served with jam. It can also be baked in loaf pans or with Gruyere cheese for hors d'oeuvres.
Ingredients: yeast, water, flour, sugar, salt, eggs, butter, egg yolk
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The dough for this simple Italian bread is mixed in a bread machine before being shaped by hand. It lends itself well to handling and can be shaped into the animal of your choice.
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A punch recipe that glows in the dark for Halloween parties, with pisco, pineapple juice, lime juice, Cointreau, and tonic water.
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Stirring nuts into a homemade cranberry sauce made with orange juice and triple sec elevates the classic Thanksgiving condiment.
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Margaritas may be the most legendary of all pitcher cocktails, and here's a recipe for a homemade version that skips the store-bought mixer.
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Add a burst of flavor to steamed white rice with colorful seasonings such as orange zest, dried cranberries, slivered almonds, and green onions. Vary the combination to suit your taste buds and pantry supplies.
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A cocktail recipe for a light white wine cooler to serve on a hot day.
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These slushy margaritas are made in the freezer. No blending required! But they must be made ahead to allow time to freeze.
Ingredients: water, tequila, limeade, triple sec, lime
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Grand Marnier lends wonderful flavor to this gorgeous fruit cake.
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A move from Chicago to the Missouri Ozarks meant I could no longer find one of my favorite foods in a local restaurant. I had to learn to make it. Here's my...