Author: Dorie Greenspan
Salting the citrus draws out some of the juice, which becomes part of the vinaigrette.
Author: Andy Baraghani
Author: Alice Marcus Solovy
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
This late-season squash is roasted to coax out its subtle sugars before being mixed with citrus juice, chile, and cilantro.
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: Karen DeMasco
Author: Kristine Kidd
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
Author: Clark Frasier
Author: Tina Miller
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: Dede Wilson
This coffee-cake like strawberry cake is piled high with a lemony pistachio streusel.
Author: James Freeman
Author: Elizabeth Falkner
Author: Pamela Grennes
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