This is a special and festive dessert for the last mangoes of the season. You might even think about topping it with some fresh herbs, such as basil or mint.
This recipe is part of the Barbara Kafka Dessert Anthology.
Cinnamon Flan With Cherry Sauce
Cinnamon Flan With Cherry Sauce
The key to this flan is letting the milk infuse with the cinnamon for long enough to become solidly but subtly flavored.
Read more about this recipe at Cook & Eat.
Meaning "fresh water" in Spanish, agua fresca is a water-based drink infused with fruit. I love basil and watermelon together. The basil-infused simple syrup gave a herbal note to the drink that really cut the sweetness and made it extra refreshing.
Read more about this recipe at Coconut & Lime.
Toasting your own tortilla chips in the oven not only is more affordable but also healthier -- since most store-bought chips are fried.
Read more about this recipe at the Washington Post.
A big bowl of guacamole can be the crowning achievement of any snack table and it's incredibly easy to make. Throw it together right before serving and offer it with tortilla chips, pita bread, or as a garnish for dishes like those in the "goes with" menu to the left.
Cubing the avocado makes this guacamole more like a side salad than a dip. We love to serve it alongside grilled meats or to top Mexican and Tex-Mex soups and stews. You might also serve it over a green salad or taco salad.
These wings are delicious grilled, but you can also bake them at 425F for 30-35 minutes or until they reach an internal temperature of 165F.
Read more about this recipe at Steamy Kitchen.
