Cold meals / dishes - quick and easy recipes - page 72

Blending up batches of these tasty margaritas for your next party is the drinks equivalent of success insurance. This version goes minimal on the sugar and has a nice kick of alcohol. If you still aren’t persuaded to blend it up, here’s a margarita on the rocks. What to buy: Get the best-quality 100 percent agave tequila you can afford; it’ll taste better, and you won’t be as regretful the day after. Also, try to use Cointreau or Grand Marnier instead of Triple Sec—they’re not as sugary and h...

The Mai Tai is a sweet-and-sour cocktail with fruit flavors balancing aged rum. All agree that “Trader Vic” Bergeron mixed the first Mai Tai in 1944 at his bar in Emeryville, California, just outside of San Francisco. Naysayers need only heed the words of Trader Vic’s bartenders’ guide of 1947: “Anybody who says I didn’t create this drink is a dirty stinker.” Trader Vic had visited the South Seas, returning with all of the venerable accouterments now standard in a tiki lounge.

Montreal steak seasoning combines the British love of beefsteaks with the French flair for seasoning. It’s excellent on steaks and potatoes.

For this healthy coleslaw recipe with Asian flavors, Napa cabbage combines with green onions, a gingery rice-vinegar dressing, and chopped toasted peanuts. You can make the slaw 2 hours ahead, then cover and refrigerate. Re-toss before serving.

In this classic coleslaw recipe, cabbage and carrots are tossed with a mayonnaise-based dressing. For a spicy twist, add optional Quick-Pickled Jalapeños.

Purple and green cabbage blend with bagged, shredded broccoli slaw, walnuts, and cranberries. Greek yogurt mixed with Classic Vinaigrette makes the perfect dressing. This light and easy dish is ideal beside a plate of smoked ribs on a summer day.

This easy, spicy lime and jalapeño coleslaw recipe adapted from Bon Appétit is perfect with fish tacos, or next to a burger. This recipe is featured on our Summer of Clean Eating channel.

Green cabbage, fresh corn, tomatillos, and cherry tomatoes: the perfect summer coleslaw recipe. A lime, garlic, and mustard dressing finish it off, along with a sprinkling of chopped cilantro.

A hearty dressing of mayonnaise, onions, dill pickles, and horseradish dresses red cabbage in this classic coleslaw.

This Devil’s Juice Sangría from New York City’s The Meatball Shop is the perfect drink to make in large batches. The flavor gets better over time, and it’s fun to serve in a big punch bowl for a group. You’ll have more Ginger Syrup than you’ll probably need, but any leftovers will keep in the fridge up to 2 weeks.

Substituting Prosecco for gin makes this Negroni twist lighter and less alcoholic.

Aperol is an Italian aperitif made from a host of aromatic and tannic ingredients, including bitter orange, gentian, rhubarb, and cinchona bark. It’s similar to Campari, only milder, less bitter, and with half as much alcohol.

Cynar is a bitter liqueur (also known as an amaro) made from several herbs and plants, including the artichoke (Cynara scolymus), which gives the liqueur its name. Here, Cynar replaces Campari in the classic Negroni cocktail.

Blended Scotch and Cynar take the place of gin and Campari in this twist on the classic Negroni cocktail from Carey Jones and John D. McCarthy in Food & Wine magazine.