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It's two salads in one -- a hearty, spicy mixture of lentils and eggplant and a crisp, cool combination of cucumber and tomato. Each is fine by itself, but they're even better when served together.
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This variation on the classic mai tai combines three kinds of rum with orgeat, orange liqueur, and lime juice for a taste of the Pacific islands!
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These excellent margaritas have a subtle, smoky flavor. The secret: The limes and lemons are grilled before being juiced.
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Looking for another way to mix up a cosmo? This delightful cocktail has all of the traditional elements vodka, cranberry juice, and a dash of Grand Marnier plus the added bonus of bubbly.
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You will melt over these penguins.
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Full of fresh citrus juice, a touch of almond syrup, and plenty of good rum, a mug of this punch is great for watching sunsets with friends.
cooking.nytimes.com
This colorful mixture is hard to resist, with its contrasting chewy and crunchy textures and the nutty Asian dressing Black rice, high in antioxidant-rich anthocyanins, is now a staple in my pantry.
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Cinnamon sweet sticky buns, with melted brown sugar and pecans.
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Carrot cake receives a healthy organic makeover in this recipe, using organic whole wheat flour, lots of spices, and a carrot glaze instead of a heavy icing.
cooking.nytimes.com
This recipe is by Jim Meehan. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: gin, cura ao, lime juice
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Get Orange Cupcakes with Orange Crushed Pineapple Whipped Cream Topping Recipe from Food Network
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Get Shrimp With Orange Butter and Fennel and Orange Salad Recipe from Food Network