Search Results (1,132 found)
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Crystallized ginger adds its special warm taste to this fancy strawberry-rhubarb pie. There's a crumb topping right underneath the pretty latticed top crust. Perfect for Mother's Day!
cooking.nytimes.com
This recipe is by Eric Asimov. Tell us what you think of it at The New York Times - Dining - Food.
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A rich, custard-filled champagne cupcakes recipe.
cooking.nytimes.com
This recipe from the late chef Charlie Trotter came to The Times in 2001 as part of a story about the raw food movement, in which every element of every dish is raw, organic and vegan If you do not have a juicer, buy carrot juice instead.
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These are the best ever. Spicy and cheesy crackers that will just melt in your mouth. Use more or less spice to suit your tastes.
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A shimmery and bubbly cocktail made with Goldschläger, lemon juice, and brut champagne.
cooking.nytimes.com
This drink, from Jackrabbit at the Duniway restaurant in Portland, Ore., calls for an assertive rosé as its base, and rightly so: The combination of ingredients tilts the drink toward serious cocktail territory The rosé defines it, and the herbal notes contributed by the other sprits give it character Serve it on the rocks if you prefer
Ingredients: wine, cynar, blanc vermouth
www.delish.com
This sparkling cocktail uses maraschino cherries.
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Sparkle up the holiday parties with a fizzy, peach-flavored punch everyone will love. Serve with frozen peach slices and raspberries for added color!
Ingredients: lemon lime, peach, raspberries
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The crust is a knockout, made of dates, rolled oats and orange juice combined and pressed into a 9-inch pie shell. And for the thick creamy filling, frozen bananas are whipped up in the blender along with milk, yogurt, vanilla and a bit of gelatin.
www.delish.com
Like an old-fashioned soda-fountain drink, this mocktail relies on a delicious, small-batch syrup.
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A simple carbonated punch with champagne, ginger ale and frozen strawberries.