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A shimmery and bubbly cocktail made with Goldschläger, lemon juice, and brut champagne.
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This drink, from Jackrabbit at the Duniway restaurant in Portland, Ore., calls for an assertive rosé as its base, and rightly so: The combination of ingredients tilts the drink toward serious cocktail territory The rosé defines it, and the herbal notes contributed by the other sprits give it character Serve it on the rocks if you prefer
Ingredients: wine, cynar, blanc vermouth
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Now you can enjoy fried chicken in gluten-free form, thanks to this recipe that calls for gluten-free flour and buttermilk.
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This sparkling cocktail uses maraschino cherries.
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Sparkle up the holiday parties with a fizzy, peach-flavored punch everyone will love. Serve with frozen peach slices and raspberries for added color!
Ingredients: lemon lime, peach, raspberries
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The crust is a knockout, made of dates, rolled oats and orange juice combined and pressed into a 9-inch pie shell. And for the thick creamy filling, frozen bananas are whipped up in the blender along with milk, yogurt, vanilla and a bit of gelatin.
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Like an old-fashioned soda-fountain drink, this mocktail relies on a delicious, small-batch syrup.
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A simple carbonated punch with champagne, ginger ale and frozen strawberries.
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This recipe is by Molly O'Neill and takes 1 hour 40 minutes, plus 2 hours refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Get Easy Ranch Dip Recipe from Food Network
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A recipe for traditional Jewish jelly donuts
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Applesauce bran muffins are an easy way to eat bran cereal and are quick and easy to prepare for breakfast or a snack.