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Frozen slush of orange, lemon, tea and vodka. To serve, mix with lemon-lime soda.
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Make an egg-, butter-, and cream-free dessert with Chef John's easy recipe for chia-seed chocolate pudding.
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Cooked wild rice gives these fluffy pancakes a wonderful texture and hint of nutty flavor. Feel free to use more or less wild rice, depending on your preference.
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Traditional Italian anisette cookies are quick and easy to make with just a few ingredients, including anise extract.
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Fill a baked pie shell with a dreamy chocolate cream filling, then chill until serving. Top with whipped cream and shaved chocolate.
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Traditional broccoli salad with the addition of red grapes, bacon, and sunflower seeds is a nice combination of sweet and savory and perfect for summer picnics.
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This creamy no-bake cheesecake with a graham cracker crust and sweet huckleberry topping will be wiped out by your guests in minutes.
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This is a delicious, easy to make cake with a lovely texture, best when topped with cream cheese icing.
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Japanese soba noodles are marinated in tamari, sesame oil, rice wine vinegar, white sugar and chili oil, then tossed with julienned carrots and red bell peppers for a delicious cold salad with an Asian flair.
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All the flavors of pumpkin pie spice are baked into these delicious soft sugar cookies.
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This recipe is by Eric Asimov and takes 2 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Sole Paupiette with Crab and Smoked Salmon Mousseline Recipe from Food Network