Dessert isn't simply magical: It's transportive.
Cool cucumber, pungent rosemary and tart tamarind add refreshing twists to flavored water.
Cherry syrup can serve as the basis for a variety of pleasing results for a summer beverage.
Chocolate soda and milk spiked with sparkling water makes a delightful treat. Top it with vanilla ice cream.
Here's a cold drink that hits the spot on a hot day: lemon and mint infusion.
A cold drink on a hot day is one of summer's pleasures. Multiply your refreshment with some new drink ideas.
These veggie burgers draw their flavor from vegetables, and that's the way it should be.
A grilled pepper dressing plays nicely off sweet corn, cucumber and fresh greens.
Strawberries, a citrus-spiced dressing and almond slivers add color and flavor to this mixed-greens salad.
Sweet oranges, carrots and tart cherries require little more than a splash of citrus and a drizzle of oil.
Lettuce cups hold cucumbers and red onions that are marinated in vinegar for tartness.
Turn an "oh" at salad into "Oh, wow" with a little imagination and not much effort.
They couldn't get enough mulligatawny. The soup party wasn't for another day, but the appetites of the guests for saying the mouthful of mulligatawny couldn't be satiated.
Nothing says "happy holidays" like a homemade sweet. We had a ball making these little confections and learned something important along the way: Gifts from the kitchen don't have to take a lot of time or effort. All these treats are round and rolled. Some are baked, most are not. One requir…
You don't have to be a baking expert to enjoy making yeast-raised breads and pastries. A foolproof dough with plenty of room for creativity and a few basics are all that's needed to get started.
Pears are one of the signature fruits of autumn, and a nice change of pace from summer's delicate fruits and berries.
Here's to life handing you lemons - lots of them. With vodka and sugar, you've got the makings of limoncello - and an excuse for a get-together.
A recipe for moist, flavorful banana bread is a find. A
half-dozen of them, all in one book, is a discovery.
Don't let their low profile fool you.
Mild, firm-fleshed fish fillets are great if you know how to
cook them. They're a disaster if you don't.
Rarely does a cookbook come around that’s so enchanting, it’s
hard to put down.