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Here is a recipe for homemade quinine syrup, which will take the staid gin and tonic up a few notches The syrup is made from cinchona, the bark of a shrub originally from Peru but now cultivated in various tropical climes worldwide, from which is extracted the alkaloid quinine, the original anti-malarial medication It is available at a well-stocked herb store or, as always, online.
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Chicken drumettes in a homemade teriyaki sauce are a great party food to serve alongside steamed white rice.
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This recipe is a complement to any brunch or dinner. The name says it all--this dish is super cheesy and a little hot.
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This simple gourmet appetizer combines artichoke, garlic, and lemon to create a savory spread perfectly suited for crispy baguette slices.
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The bread machine does it all after you measure in routine bread ingredients and a cup of cottage cheese. You can cut fat and calories in this hearty loaf by using nonfat cottage cheese if you prefer.
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Shoyu Chicken is Hawaii's answer to teriyaki chicken. Chicken thigh meat is marinated in a sweet, spicy soy sauce marinade, then grilled and served with rice.
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Potatoes, carrots, onion, and gravy complement this magnificent pot roast.
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Orange juice, lemonade and peach schnapps are frozen into a slush, then drunk with lemon-lime soda.
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Quinoa, cranberries, and broccoli are tossed with a bright citrus dressing and garnished with walnuts in this quick and easy vegan salad.
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This recipe is by Robert Farrar Capon and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.