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Crab imperial is a classic Maryland dish made with blue crab bound in a mayonnaise-based sauce. In place of the mayo, Michael Mina makes a hollandaise sauce, which makes the spread even silkier.
Crab imperial is a classic Maryland dish made with blue crab bound in a mayonnaise-based sauce. In place of the mayo, Michael Mina makes a hollandaise sauce, which makes the spread even silkier.
Ingredients:
butter, flour, milk, olive oil, onion, red bell pepper, egg yolks, lemon juice, lemon, crabmeat
www.foodnetwork.com
Get Sangria Perea Recipe from Food Network
Get Sangria Perea Recipe from Food Network
Ingredients:
ice, lemon, lime, orange, pineapple, grapes, red wine, peach brandy, orange juice, soda
www.chowhound.com
A transporting mix of elderflower liqueur, Hendrick’s gin, and Meyer lemon juice.
A transporting mix of elderflower liqueur, Hendrick’s gin, and Meyer lemon juice.
cooking.nytimes.com
Arrows Restaurant in Ogunquit, Me., had a request for a signature wedding cocktail utilizing cocoa powder The bartender devised one in which gin is shaken with red currant sorbet and cocoa-infused simple syrup, then served in a glass rimmed with cocoa powder It’s a lively, complex drink — a far cry from the weak gin-and-tonics that once defined wedding reception drinking.
Arrows Restaurant in Ogunquit, Me., had a request for a signature wedding cocktail utilizing cocoa powder The bartender devised one in which gin is shaken with red currant sorbet and cocoa-infused simple syrup, then served in a glass rimmed with cocoa powder It’s a lively, complex drink — a far cry from the weak gin-and-tonics that once defined wedding reception drinking.
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Get Fresh Pea Ravioli with Crispy Prosciutto Recipe from Food Network
Get Fresh Pea Ravioli with Crispy Prosciutto Recipe from Food Network
www.chowhound.com
A recipe for a gin and cherry cocktail
A recipe for a gin and cherry cocktail
www.allrecipes.com
Go bonkers for bananas, grapefruit juice, lemon sherbet and crushed ice!
Go bonkers for bananas, grapefruit juice, lemon sherbet and crushed ice!
cooking.nytimes.com
This recipe is by Elaine Louie. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Elaine Louie. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Bourbon, orange apertif, and sweet vermouth are stirred together to make the Boulevardier cocktail, perfect for fans of whiskey and Negroni.
Bourbon, orange apertif, and sweet vermouth are stirred together to make the Boulevardier cocktail, perfect for fans of whiskey and Negroni.
www.allrecipes.com
Sparkle up the holiday parties with a fizzy, peach-flavored punch everyone will love. Serve with frozen peach slices and raspberries for added color!
Sparkle up the holiday parties with a fizzy, peach-flavored punch everyone will love. Serve with frozen peach slices and raspberries for added color!
cooking.nytimes.com
This apple compote with cardamom is a welcome addition to the Rosh Hashana table Some Iraqi Jews substitute rose water for the cardamom After the prayer over the new fruit of the year, they eat a symbolic spoonful of the sweet preserves.
This apple compote with cardamom is a welcome addition to the Rosh Hashana table Some Iraqi Jews substitute rose water for the cardamom After the prayer over the new fruit of the year, they eat a symbolic spoonful of the sweet preserves.