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Total: 48 results found.
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The a.k.a Pineapple-Coconut Mai Tai
Courtesy of Alicia Kim. Makes 1 cocktail.
Created on 30 June 2017
Apple Mostarda
Courtesy of Will Packwood. Serves 4
Created on 29 June 2017
Jeanine Donofrio’s “When Radish-Rich” Sweet Potato Tacos with Apple-Radish Slaw
Serves 4
Created on 27 June 2017
Apple-Blackberry Cobbler with Oat Crumble
Serves 24 Courtesy of Lou Lambert • Photography by Elif Selvili
Created on 20 February 2017
French Omelet with Smoked Gouda and Apple Compote
Makes 1 omelet By Will Packwood Photography by Melanie Grizzel
Created on 01 July 2016
Lucinda’s Gazpacho Borracho
... or food processor—reserving some of the diced pineapple, golden pepper, cucumber and red onion to add for texture/garnish. ...
Created on 09 June 2016
Flor de Piña
By David Alan. Photography by Jenna Noel Though rum is the most frequently used base spirit in tiki cocktails, it is not a prerequisite. This cocktail features tequila as its base.
Created on 19 May 2016
Peach and Mexican Mint Marigold Shrub
Courtesy of Justin Chamberlain of Dai Due
Created on 14 April 2016
Claire’s Cream Cheese Swirl Brownies
Makes 16 2-inch square brownies These are what I like to call “grown woman” brownies. These are not PTA bake sale brownies. These are dark, rich, knock-your-socks-off chocolate brownies. I was actually ...
Created on 22 December 2015
Brown Rice and Buckwheat Table Crackers
Courtesy of Kate Payne Yields two batches of 50-60 snack crackers
Created on 03 July 2014
Rose Geranium Syrup
... of the summer garden annuals of the same name, but are not true geraniums. The scented varieties are grown for their foliage and not their flowers, and feature fragrances of rose, lemon, apple, mint, orange ...
Created on 27 February 2014
Agua Aromática (Aromatic Water)
In Colombia, there are almost endless ways to make this delicately flavored infusion. Our favorite, of course, is the one that uses fruit peels and leftover pieces rather than whole, fresh fruit.
Created on 31 December 2013
Tres Palacios Bay Crab With Mango and Pineapple Pico de Gallo
Fresh Gulf blue crabmeat, with its sweet, faintly marine taste, is a local treasure. This starter accents the rich, savory crab with tart and mildly spicy nuances. The key to pairing this dish is to pay ...
Created on 29 October 2013
Basic Mustard
... spices added at the beginning of the recipe to come through. I also like to use fruits in mustards—a cup of peeled pears or apples, or even cranberries, will really make mustards pop, and the mustard pairs ...
Created on 29 October 2013
Green Papaya Salad (Yom Tum)
... not in season, you may use shredded carrots, julienned cucumbers, or mixed fruits like apples, peaches and mangoes. ...
Created on 26 August 2013
Flor de Piña
Courtesy of David Alan from Tipsy Texan: Spirits and Cocktails from the Lone Star State (Andrews McMeel Publishing, June 11, 2013)
Created on 04 June 2013
Sangrita Verdecito
Courtesy of Lucinda Hutson, ¡Viva Tequila! Cocktails, Cooking, and Other Agave Adventures, (Copyright © 1995 and 2013 by Lucinda Hutson) used by permission of the University of Texas Press. For more information ...
Created on 04 June 2013