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With passion fruit-flavored vodka and a festive combination of fruit juices, this party punch stands out from the usual cocktail offerings.
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This classic pineapple upside down cake starts with an easy homemade cake made with cake flour and butter.
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Cod fillets cooked in a pungent tomato sauce with green olives and marinated, pickled vegetables. Jumbo shrimp may be added at the same time as the fish for an even more delicious and impressive meal.
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Top this drink with a paper umbrella and you’ll be transported on an instant vacation.
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This recipe is by Jim Meehan. Tell us what you think of it at The New York Times - Dining - Food.
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Get us to the Greek [bowl]!
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Grilled za'atar-marinated chicken tenders are served over a romaine salad chock-full of crunchy veggies and drizzled in lemon-tahini dressing.
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After a wild night marinating in a slightly sweet soy sauce and lemon-lime mixture, sirloin steak chunks are skewered with veggies and grilled. You'll want to make these again and again!
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Bourbon and sweet vermouth - shaken with ice, strained into a cocktail glass and garnished with a cherry.
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This variation on the popular 'dump cake' theme includes mint chocolate chips and pecans.
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Get Pastrami Tartine Recipe from Food Network