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Get Cherry Limeade Recipe from Food Network
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Peru and Chile’s equivalent to the Bloody Mary.
Ingredients: pisco, lemon juice, syrup, egg white
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Get Applesauce with Strawberries Recipe from Food Network
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A dish that's popular in throughout the Middle East combines thinly sliced roast beef with a fragrant, spicy sauce starring cinnamon, allspice, cardamom. To serve, the meat is layered in pita rounds and topped with a fresh parsley mixture, chopped tomatoes, and savory tahini sauce.
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The grilled eggplant slices are equally good on their own, or use them instead of crusts for “eggplant pizzas” (see variation below) The slices have to be thick, so that you get a creamy interior with a charred exterior If they’re too thin, they’ll just burn.
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An easy meal made with boneless skinless chicken breasts, with spicy turkey sausage, tomatoes, and herbs over pasta. This recipe is just the start--don't hesitate to add more vegetables, or substitute rice for the noodles.
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This recipe is by Daniel Patterson and takes 30 minutes, plus 6 hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Get Mozzarella Salad Recipe from Food Network
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A cool summer punch with cranberry juice, vodka and ginger ale over ice.
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As my friend Karen always says, “You know it’s going to be a good party if the host is deep-frying something when you arrive.” If you agree, consider serving these crisp-edged, golden grits cakes topped with bourbon mayonnaise and country ham at your next holiday shindig These golden cubes, from the chef Kyle Knall at Maysville restaurant, can be prepared ahead of time, except for the frying part, which should be done within 20 minutes of serving Southern country ham is worth seeking out, but if you can’t find it and didn’t have time to mail-order it ahead, you can substitute a good Serrano ham or prosciutto
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A real sweetheart of a cookie! Raspberry liqueur adds a delicate scent and an extra flavor dimension to these crisp, flaky treats. The shiny gloss makes them a beauty to behold.
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This homemade pizza sauce should be made at least a day ahead of time to allow the flavors to meld.