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Take the idea of a classic Cuban cocktail, add cucumber, and make a mojito salad with this recipe.
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Have your booze and eat it too.
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This recipe is by Mark Bittman and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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In this play on nachos, chef Gonzalo Martinez of Casa de Sierra Nevada tops a chunky guacamole with gooey melted cheese.
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This is a great adult version of an old classic! The Creme de Menthe turns the cookies a pleasing shade of green too!