Baltimore Style Magazine asked local mixologists for their fave summer cocktails in their July/August 2006 issue. “It’s citrus-y and so refreshing served over crushed ice. It’s just beautiful, and the mint adds a bit of freshness.” —Heather Wilson, beverage manager, Pazo
This is a very old recipe for a Spanish/Portuguese condiment recently highlighted by David Leite, the founder of Leite's Culinaria, in his book, "The New Portuguese Table." David learned the recipe from Ilda Vinagre, a chef in Portugal (who, in turn, had learned it from a cook in Brazil). It is silkier and lighter than regular mayonnaise, tasting a bit like olive-oil-whipped cream.
Great for those who cannot eat eggs and miss the mayo in their sandwiches!
I was looking online for a green olive dip my sister's ex-boyfriend used to make that I loved, but I think this one is even better! His was just the olives and cream cheese, thinned with some olive brine.... Keeper! Found this on GroupRecipes.com.
My husband and I are huge horseradish fans - this dressing is not only amazing on salad greens, but you can use it to make a fabulous shrimp salad, or just as a dipping sauce for crudite or poached shrimp/chicken/etc....
For a Sangria recipe that gets the balance right but also adds a few touches of uniqueness, try this one courtesy of master mixologist Tony Abou-Ganim. For the red wine, be sure to use a simple yet robust and reasonably tannic red such as Marques de Caceres or El Coto. Also, this recipe should serve eight or more people adequately, so invite over some friends!
My sister-in-law brought these to my Super Bowl Party and they were the first thing to go.... absolutely simple, yet INCREDIBLY tasty and EASY. I dare anyone not to like this. Plus, you can freeze them. Pretty cool.
This recipe is adapted from "Lucid Food: Cooking for an Eco-Conscious Life", a cookbook that concentrates on local and sustainable eating and recipes, while reducing your carbon footprint.... What an amazingly simple, delicious and BEAUTIFUL salad this is!!! Soooo colorful!
I saw this on the Border's Bookstore website and didn't want to lose it before I can try it this summer. It sounds delicious AND has next to no sugar (I'm sure Splenda could be substituted) and fat. YUM!
This is a combination of a couple of recipes that I enjoy, with lots of my favorite ingredients. Use the freshest veggies and you can't go wrong! I like to serve this on a bed baby spinach or mixed greens. My husband likes to add corn and a vinagrette instead of the creamy dressing when he makes it to 'health' it up - it's a very versatile recipe.