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This red wine punch recipe is a cross between sangría and a tropical rum cocktail--with Yellow Chartreuse and Grand Marnier.
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Lemonade for adults.
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Lamb ribs are marinated in a wine honey mixture that's a mashup of Middle Eastern and European flavors, then roasted until tender.
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My mother-in-law gave me this recipe over twenty four years ago. I use it frequently and someone always asks for it. A mixture of tangy ingredients, onion and brown sugar creates one tasty sauce! This will keep in the fridge for several weeks.
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Pork, liver, and potatoes are cooked in a tomato base to make a stew elegant enough for special occasions.
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Creamy coleslaw dressing gets lots of flavor from the addition of buttermilk, olive oil, celery seed, and lemon juice.
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This recipe makes twice as much dressing as you will need for the coleslaw. Keep the extra on hand for tossing with rice noodle salads, serving as a dip for crudités or spooning over broiled or sautéed fish. Recipe By: Grace Parisi Servi
cooking.nytimes.com
A version of this delicious Jewish-Middle Eastern chicken dish, adapted from Joan Nathan's cookbook "King Solomon's Table," dates to medieval times You can make it in one day, but it's best to make the chicken a day ahead, then it refrigerate it overnight and remove the layer of fat that rises to the top (If you choose to make it all in one day, you may want to use a fat separator to strain the sauce before serving.) For more heat, add a little hot paprika or cayenne.
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This is a tuna sandwich you would expect from a high-end sandwich shop. It is light, fresh and full of flavor.
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Get Lemony Sunshine Cupcakes Recipe from Food Network
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Get Arugula Salad with Candied Sunflower Seeds and Strawberry Vinaigrette Recipe from Food Network
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All you do is mash the strawberries, add sugar, lemon juice, vanilla, and pectin--and you've got fresh, delicious strawberry freezer jam!