This recipe may seem complicated, but it’s actually simple once you break it down to its four components: crust, pastry cream, strawberries and basil syrup.
In the past, I’ve usually made a simple syrup to add to the watermelon puree but this year I found it to be completely unnecessary.
Cookie-dough-themed cocktails are a trend this holiday season, including at a D.C. pop-up where they're the most popular drinks.
Nick's English Hut has a special partnership with one local farm. Lemon verbena flavors a cocktail. Amy Trubek studies our social connection to food.
Fresh lemon verbena gives a citrus zing to this cocktail. The sugar-coated rim on the cocktail glass makes it even more special.
These blackberries might be a bit too tart to enjoy on your breakfast cereal, but they are perfect for making a fruity liqueur.
This dish is perfect for folks looking for a lighter alternative to heavy desserts like cakes.
This syrup is great used in cocktails or in marinades, but today we're drizzling it over a fruit salad.
A few weeks ago, we pickled vegetables to preserve the flavors of summer. Today, it’s fruit’s turn!
Today on Earth Eats: two cocktails that utilize fresh herbs from the garden, and a look at a fast-growing hobby among do-it-yourself’ers – home brewing.
In today's episode, Earth Eats has three recipes that can help you enjoy your garden's bounty all winter long.