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With a hint of cinnamon and nutmeg, this pear crisp is delicious served warm with vanilla ice cream.
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Chef John's spicy, smoky brine transforms eggplant slices to crisp and tasty "bacon." Use in BLTs or serve with your breakfast eggs.
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Grenadine, sweet-and-sour mix, plus a handful of ripe, ripe berries puts this "safe" cocktail in the pink.
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Pretty in pink with 7UP and grenadine syrup, and naturally topped with a bright red maraschino cherry. Cheers!
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Peru and Chile’s equivalent to the Bloody Mary.
Ingredients: pisco, lemon juice, syrup, egg white
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This pea sorbet from Atelier Crenn's pastry chef, Juan Contreras brings veggies to the table for dessert.
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Treat your family on Christmas morning with a breakfast wreath of plump cinnamon rolls made from a buttery, egg-rich yeast dough topped with cinnamon-sugar, butter, and cream.
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Get French Toast Bread Pudding with Pumpkin Maple Syrup Recipe from Food Network
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Chiles add subtle heat to this exceptional fruit salad. Grace Parisi likes using any syrup left in the fruit bowl for cocktails; she mixes a little of it into rum and pours the drink over ice.
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Burrata cheese with peaches, basil, and a homemade raspberry balsamic syrup will impress all your guests in this delightful summertime appetizer.
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Get Filet Mignon with Balsamic Syrup and Goat Cheese Recipe from Food Network
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Get Chocolate Mascarpone Stuffed French Toast with Strawberry Syrup Recipe from Food Network