Author: Dorie Greenspan
Salting the citrus draws out some of the juice, which becomes part of the vinaigrette.
Author: Andy Baraghani
Eben Freeman, bartender of Tailor Restaurant in New York City, developed this bubblegum-infused vodka cocktail. The drink gets its name from Bazooka bubblegum,...
Author: Eben Freeman
Author: Alice Marcus Solovy
This late-season squash is roasted to coax out its subtle sugars before being mixed with citrus juice, chile, and cilantro.
Author: Karen DeMasco
Colorful and zesty! I switched yellow grapefruit for pink. Pomelos are a good substitute, too! Prepare the salad dressing at least an hour in advance to...
Author: COOKGIRl
Author: Kristine Kidd
Author: Tina Miller
With its unique, deep blue color and effervescent charm, this Champagne cocktail is perfect for New Year's Eve or any other festive occasion. The subtle...
Author: Kat Boytsova
Mmmmm, yummy! The fruits and dressing can be prepared a day ahead; the salad arranged, covered, and refrigerated up to 6 hours in advance; and the dressing...
Author: Sharon123
Author: Sisi Carroll
Author: Clark Frasier
Author: Dede Wilson
This coffee-cake like strawberry cake is piled high with a lemony pistachio streusel.
Author: James Freeman
Author: Pamela Grennes
Author: Elizabeth Falkner
This play on ossobuco forgoes veal for the dark meat of turkey legs. A vibrant gremolata made from lemon and orange zest and fresh parsley offsets the...
Author: Patrick Corrigan
Here is a jewel of an Afghani dish. It is one I cook regularly, sometimes with shoulder of lamb instead of chicken thighs. I serve it with slow-cooked...
Author: Tamasin Day-Lewis