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magazine cookingclub strawberry sorbato and prosecco floats
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Crispy-creamy feta croutons are the salad topper you didn’t know you were missing.
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(5)
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An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.
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Strawberry sorbet, with a hint of sweet bitterness thanks to Campari, sits on tangy yogurt whipped cream and gets topped with vanilla meringue shards.
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Don't use your best Champagne for this dessert--any affordable bottle of Cava or Prosecco will do. The key ingredient in this machine-free sorbet is the apricots: Choose the ripest, most fragrant ones you can find.
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In case of sunshine and happiness, make this colorful ice cream float! Spiking it with some booze makes it even tastier.
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(4.2)
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Delicata works in this pasta recipe because it cooks quickly in the pan, but you could sub slices of acorn squash or any roasted vegetables you want.
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This fresh strawberry sorbet recipe doesn't take a lot of ingredients—just some quality time with your ice cream maker.
2.7
(2.7)