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A frozen whiskey-lemonade slush topped with ginger ale. Perfect for hot weather.
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Caramelized pork belly is braised in soy sauce and rice wine in a slow cooker until meltingly tender in this recipe for a Chinese specialty.
cooking.nytimes.com
In this welcome departure from the traditional apple pie, a combination of Anjou and Bosc pears are caramelized in a mixture of pomegranate molasses and butter, then combined with a smaller portion of fresh, uncooked pears The whole glorious mess is then dumped into an all-butter crust and baked until tender The happy result is a pie that's soft and sweet, tangy and toothsome, and oh so good
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Courtesy of The Malaysian Kitchen cookbook, these plump prawns swimming in a creamy, complex sauce of chili, tomato, garlic, ginger, and curry leaves, demand...
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These impressive brownies have Irish cream in both the brownie batter and the frosting, and a sprinkling of toffee bits on top. They always disappear quickly at potlucks.
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Refreshing limoncello cake will be a crowd-pleaser and an instant hit at your next summer picnic or dinner.
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This is a great shot I made up one night while bartending. I combined Canadian Whiskey (I prefer Crown Royal) with Melon Liquor and a splash of pineapple juice.
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Equal parts vodka, Irish cream, butterscotch schnapps and coffee liqueur. Shaken with ice and served in shot glasses.
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A sweet ice cream shake with coffee liqueur, banana liqueur and pineapple juice.
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The marinade for this baked tofu is a mixture of soy sauce, hoisin sauce, Asian-style chili sauce, and fresh ginger.
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We assure you this combo of creamy chocolate and luscious raspberry liqueurs tastes as good as it looks!
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Cashews, coconut milk, and silken tofu are the secret ingredients in this rich vegan dessert.