Bryant Terry (1)
Cannelle Vanille (1)
Coconut & Lime (1)
To kick its flavor up a notch, this rosy pink cocktail calls for craft-distilled, Plantation vodka.
Mild-flavored olives work best in this rough-textured olive-and-anchovy sauce.
The cooks at Musso & Frank Grill in Los Angeles take the extra step of peeling the celery for this old-school hors d’oeuvre before stuffing it.
This briny-sweet Japanese-style salad is based on one served at the Manago Hotel, in the Big Island town of Captain Cook.
We try to keep a jar of these marinated artichokes on hand for pasta dishes or omelettes.
The recipe for this elegant, easy-to-make dessert is based on one prepared at Ristorante Dattilo in Calabria.
A variation of this classic Southern custard pie, also known as Jefferson Davis pie, is served at Boone Tavern in Berea, Kentucky.
These rice fritters have a creamy center and a slightly crisp exterior.
This refreshing salad works perfectly as a side dish or an appetizer.
Serve these treats as hors d'oeuvres or along with the Thanksgiving meal itself, as the Canterburys do.
This chilled soup—a mixture of chopped vegetables and beef (okroshka means minced in Russian)—offers a refreshing antidote to the heat of summer.
Complex and delicious, old-fashioned, home-brewed root beer is rich in spice and molasses.
The flowerlike swirl that crowns this tart is easy to create if you pipe the meringue through a saint-honoré pastry tip.
This classic eastern European dessert is the ultimate coffee-break indulgence.
This delicate pastry is layered with rose-water pastry cream topped with salty pistachios.
Water buffalo yogurt is richer than the conventional kind.
Flavors of sweet ripe blueberries and tangy passion fruit makes this custard irresistible.
A delightful combination of whipped cream, and luscious ripe raspberries covered with a crunchy sugar topping.
This classic dessert is moistened with the sweetened, wine-spiked cream known as syllabub.