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cooking.nytimes.com
This elegant, simple variation on fruit salad makes a refreshing first course, but could also be dessert, depending on the menu A sprinkling of sugar and a splash of Prosecco elevates fresh fruit in a surprising way In winter or early spring, make it with all kinds of colorful citrus— especially blood orange and pink grapefruit
This elegant, simple variation on fruit salad makes a refreshing first course, but could also be dessert, depending on the menu A sprinkling of sugar and a splash of Prosecco elevates fresh fruit in a surprising way In winter or early spring, make it with all kinds of colorful citrus— especially blood orange and pink grapefruit
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Get Silver Fizz Cocktail Recipe from Food Network
Get Silver Fizz Cocktail Recipe from Food Network
Ingredients:
grapefruit, vodka
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Flavored with orange and grapefruit zest.
Flavored with orange and grapefruit zest.
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Get Hibiscus Tea Sangria Recipe from Food Network
Get Hibiscus Tea Sangria Recipe from Food Network
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Get Sweet Braised Lamb Pasta Recipe from Food Network
Get Sweet Braised Lamb Pasta Recipe from Food Network
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Get Macadamia Nut Crusted Onaga (Ruby Snapper) With Maui Onion Relish Recipe from Food Network
Get Macadamia Nut Crusted Onaga (Ruby Snapper) With Maui Onion Relish Recipe from Food Network
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Candied yams, garnet sweet potatoes, glazed with a brown sugar, ginger, cinnamon, orange sauce. Perfect for Thanksgiving and the holidays!
Candied yams, garnet sweet potatoes, glazed with a brown sugar, ginger, cinnamon, orange sauce. Perfect for Thanksgiving and the holidays!
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Get Adult Cocktails Recipe from Food Network
Get Adult Cocktails Recipe from Food Network
cooking.nytimes.com
Port is one of David Wondrich's favorite cocktail ingredients, along with sherry “One of the easiest ways to come up with new cocktails is simple substitution, port for vermouth, for example," he said "Equivalent proof, but new textures and flavors.” By port, Mr
Port is one of David Wondrich's favorite cocktail ingredients, along with sherry “One of the easiest ways to come up with new cocktails is simple substitution, port for vermouth, for example," he said "Equivalent proof, but new textures and flavors.” By port, Mr
cooking.nytimes.com
This recipe is by Merrill Stubbs and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Merrill Stubbs and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
When the chef Tony Maws’s grandparents died, he decided to start having Passover Seder at his restaurant, Craigie on Main in Cambridge, Mass This short rib recipe, brought to The Times in 2011, was among the dishes he served, both to his family (on the first night) and his diners (on the second and third nights) It’s a Sephardic take on his grandmother’s tsimmes and brisket, prepared a day in advance and refrigerated to let the flavors meld and the fat float to the top to be skimmed
When the chef Tony Maws’s grandparents died, he decided to start having Passover Seder at his restaurant, Craigie on Main in Cambridge, Mass This short rib recipe, brought to The Times in 2011, was among the dishes he served, both to his family (on the first night) and his diners (on the second and third nights) It’s a Sephardic take on his grandmother’s tsimmes and brisket, prepared a day in advance and refrigerated to let the flavors meld and the fat float to the top to be skimmed
Ingredients:
short ribs, rendered duck, spanish onion, carrots, celery, garlic, ginger, ruby port, red wine, prunes, almonds, shiitake, parsley, thyme, bay leaf, cinnamon, clove, star anise, orange, veal