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cooking.nytimes.com
Originally a slushie of sorts devised by the legendary chef Escoffier, Punch Romaine is perhaps best remembered, according to Talia Baiocchi and Leslie Pariseau in their book, "Spritz," as “the sixth course of the Titanic’s final first-class dinner.” If you can get past the drink's tragic history, this updated version (adapted from Spritz) is beautiful — and beautifully refreshing.
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A sweet and spicy snack made with cayenne pepper, maple syrup, olive oil, and sliced sweet potatoes.
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A classic cocktail recipe of bourbon, mint, and a little sugar served over crushed ice, the mint julep is too good to save just for the Kentucky Derby.
Ingredients: superfine sugar, bourbon
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I am going to warn you straight off the bat before I proceed any further-this ice-cream is hard to quit eating! So if you are prepared for a few extra calories...
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This invigorating smoothie made with strawberries, blueberries, and agave gets and extra kick from fresh ginger.
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Ground bologna is sweetened with pickle relish for a great tasting spread!
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Learn to make a Tequila Sunrise cocktail, using sliver tequila, fresh orange juice, and grenadine. Our simple instructions include a photo to guide you to mastery...
Ingredients: tequila, orange juice, grenadine
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This paleo diet-friendly cookie dough uses chickpeas, peanut butter, and agave nectar for a sweet treat without the grains.
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These mini cupcakes with sour cream and cornmeal are frosted with maple butter cream and make a delicious snack or dessert.
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Carrot cake receives a healthy organic makeover in this recipe, using organic whole wheat flour, lots of spices, and a carrot glaze instead of a heavy icing.
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Fresh habanero pepper and ginger root give this gin-based cocktail a spicy kick.
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Caramels made with sweetened condensed milk and corn syrup are flavored with anise extract and colored black.