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cooking.nytimes.com
My friend Michael Sharkey is one of the best home bartenders I know, and he sometimes surprises me with delicious new creations when I visit His latest is the Eye of the Komodo (he originally christened it Ojo del Komodo — but I botched and Anglicized it, probably because I think the Eye of the Komodo sounds more like a ‘60s horror movie) Built on a foundation of what Michael calls “lizard liquid” and fortified by mezcal, it is bright green, satisfyingly spicy and garnished with a vegetal “eyeball.” What’s not to love?
My friend Michael Sharkey is one of the best home bartenders I know, and he sometimes surprises me with delicious new creations when I visit His latest is the Eye of the Komodo (he originally christened it Ojo del Komodo — but I botched and Anglicized it, probably because I think the Eye of the Komodo sounds more like a ‘60s horror movie) Built on a foundation of what Michael calls “lizard liquid” and fortified by mezcal, it is bright green, satisfyingly spicy and garnished with a vegetal “eyeball.” What’s not to love?
www.allrecipes.com
This banana smoothie recipe uses evaporated milk and nutmeg.
This banana smoothie recipe uses evaporated milk and nutmeg.
www.foodnetwork.com
Get Manhattan Clam Chowder Recipe from Food Network
Get Manhattan Clam Chowder Recipe from Food Network
Ingredients:
olive oil, spanish onion, celery, cloves, tomato paste, parsley, thyme, bay leaf, potato, clam juice, tomatoes, clams, salt
cooking.nytimes.com
In this green pasta dish, basil, mint, Parmesan and garlic are blended into a smooth pesto-like sauce, then tossed with pasta, creamy mozzarella and crunchy pine nuts just before serving Marinating the mozzarella in some of the sauce as the pasta cooks imbues the mild cheese with flavor, and allows it to start softening so it melts in contact with the pasta Serve this hot or warm, when the cheese is supple and a little runny.
In this green pasta dish, basil, mint, Parmesan and garlic are blended into a smooth pesto-like sauce, then tossed with pasta, creamy mozzarella and crunchy pine nuts just before serving Marinating the mozzarella in some of the sauce as the pasta cooks imbues the mild cheese with flavor, and allows it to start softening so it melts in contact with the pasta Serve this hot or warm, when the cheese is supple and a little runny.
Ingredients:
pine nuts, parmesan, basil leaves, mint leaves, garlic, salt, olive oil, bocconcini, pasta
www.chowhound.com
Beer meets whiskey—an unusual blend that really works.
Beer meets whiskey—an unusual blend that really works.
www.allrecipes.com
My father and uncle (see 'Dan Fay Martini') loved their martini's. Having sampled both of their recipes, more than once, I found myself making variations to their wonderful concoctions. Here is my latest variation in the tradition of the 'Fay Martini.'
My father and uncle (see 'Dan Fay Martini') loved their martini's. Having sampled both of their recipes, more than once, I found myself making variations to their wonderful concoctions. Here is my latest variation in the tradition of the 'Fay Martini.'
www.foodnetwork.com
Get Watermelon Martinis Recipe from Food Network
Get Watermelon Martinis Recipe from Food Network
www.delish.com
Meet margarita's sassy sister.
Meet margarita's sassy sister.
www.foodnetwork.com
Get Ghost Cakes Recipe from Food Network
Get Ghost Cakes Recipe from Food Network
www.foodnetwork.com
Get Rising Sun Recipe from Food Network
Get Rising Sun Recipe from Food Network
www.allrecipes.com
I made this up after looking for an appetizing way to rid myself of an extra watermelon. Lovely to drink on a hot day!
I made this up after looking for an appetizing way to rid myself of an extra watermelon. Lovely to drink on a hot day!
www.allrecipes.com
To save calories, the aromatic oils in citrus zest replace the Triple Sec liqueur usually used in this classic cocktail.
To save calories, the aromatic oils in citrus zest replace the Triple Sec liqueur usually used in this classic cocktail.