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The cherry bomb evokes the Shirley Temple that used to make you feel grown-up. more »
Pan-fried pork cutlets are lightly flavored with citrus and Parmesan. more »
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Pass the warmed loaf around the table and let guests tear off their own pieces. Leftover garlic-herb butter tastes delicious on top of grilled steak, chicken, or fish. more »
With the rum omitted, this drink is perfect for children. more »
In addition to keeping the cake from sticking to the pan, lining the pan with foil makes it easy to lift it out after baking. more »
We used a standard muffin tin to make taller cakes, but you can use two jumbo muffin tins for shorter, wider ones; the directions and cooking time will be the same. more »
First introduced in the 1940s by a vendor in New York City, the ice cream sandwich was designed to make it easier for busy New Yorkers to eat ice cream on the run, by placing it between two large cookies. For best results, prepare these sandwiches the day more »
Balsamic vinegar and brown sugar make a sweet-tart dressing for the berries. Serve as is or, for an extra crunch, with toasted nuts. more »
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Desmond Young, a fifty-year-veteran bartender at Jamaica's Strawberry Hill resort, uses two kinds of rum in his signature drink-a dark variety and a potent white rum that, at 126 proof, adds a real kick to this cocktail. more »