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Tender slices of butternut squash are topped with a maple and rum glaze creating a colorful and rich side dish for the Thanksgiving table.
Tender slices of butternut squash are topped with a maple and rum glaze creating a colorful and rich side dish for the Thanksgiving table.
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Pineapple upside-down cake in the form of a cocktail is the perfect way to end a dinner party.
Pineapple upside-down cake in the form of a cocktail is the perfect way to end a dinner party.
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When I dream about the decade-plus I spent living in Paris, there’s often a dessert involved Specifically, it’s the luxurious chocolate mint sorbet that I used to order every time I splurged on one of my favorite restaurants, the Michelin-starred Au Trou Gascon It has the thrill and depth of any dark chocolate dessert, but with a light, refreshing quality
When I dream about the decade-plus I spent living in Paris, there’s often a dessert involved Specifically, it’s the luxurious chocolate mint sorbet that I used to order every time I splurged on one of my favorite restaurants, the Michelin-starred Au Trou Gascon It has the thrill and depth of any dark chocolate dessert, but with a light, refreshing quality
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Get Raspberry Basil Limoncello Cocktail Recipe from Food Network
Get Raspberry Basil Limoncello Cocktail Recipe from Food Network
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Get Mustard-Maple Roasted Salmon Recipe from Food Network
Get Mustard-Maple Roasted Salmon Recipe from Food Network
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Get Chocolate Volcano Lava Cake Cocktail Recipe from Food Network
Get Chocolate Volcano Lava Cake Cocktail Recipe from Food Network
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It's a crazy cake, but it tastes moist and creamy. A festive bowl dessert, with layers of chocolate treats.
It's a crazy cake, but it tastes moist and creamy. A festive bowl dessert, with layers of chocolate treats.
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Get Pacific Peach Recipe from Food Network
Get Pacific Peach Recipe from Food Network
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This recipe is by Gabriella Mlynarczyk. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Gabriella Mlynarczyk. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This recipe is by William L. Hamilton. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by William L. Hamilton. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This drink, intended as a holiday-season quaff, is a simple riff on the French 75, a Prohibition-era Champagne cocktail that includes lemon juice, simple syrup and —depending on which scholar or bartender you consult — gin or Cognac (Both versions taste good.) Substituting for the traditional spirit is flavorful, fruity apple brandy (make certain you get the bonded version) and peaty Scotch (either single malt or blended will do, as long as there’s plenty of smoke on it) The two are natural liquid partners
This drink, intended as a holiday-season quaff, is a simple riff on the French 75, a Prohibition-era Champagne cocktail that includes lemon juice, simple syrup and —depending on which scholar or bartender you consult — gin or Cognac (Both versions taste good.) Substituting for the traditional spirit is flavorful, fruity apple brandy (make certain you get the bonded version) and peaty Scotch (either single malt or blended will do, as long as there’s plenty of smoke on it) The two are natural liquid partners