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Fresh berries and watermelon give a summer-inspired twist to this rosé sangria that's made ahead and chilled for an easy party staple.
cooking.nytimes.com
This lighter, brighter version of the classic Italian pasta dish is adapted from one found in “Almost Meatless: Recipes That Are Better for Your Health and the Planet” by Joy Manning and Tara Mataraza Desmond It is incredibly simple – if you can chop vegetables, boil water and whisk eggs, you can make this dish – but it's also indubitably luxurious Everyone will think you slaved for hours when, really, you slaved for about 20 minutes
cooking.nytimes.com
This recipe is by David Latt and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
Cranberry Mojitos is the holiday drink you need.
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Get Minted Couscous Recipe from Food Network
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