Adding garnish to your warm winter drink looks great and can improve the flavor, too. Here are the best fresh garnishes, from ...

You can easily upgrade your eggplant parmesan by switching regular tomato sauce with vodka sauce. Experiment with other ...

Make a gentle criss-cross pattern in the cheese on top of each toast with a knife, creating the perfect floodplain for Worcestershire sauce. Garnish with a couple of salt-cured anchovies ...

Tent with foil and let rest for 10 to 15 minutes. Transfer to a serving platter. Baste with additional sauce and garnish with cilantro. Slice and serve with any remaining sauce on the side.

Increase heat to medium-high; cook, stirring often, until sauce clings to pasta, about 2 minutes. Garnish with additional basil and parsley. Serve hot. Fruity, peppery Sangiovese.

Wine pairing: Pair this dish with a pinot noir. This red wine is known for its bright acidity, medium body, and fruity ...

Beetle "Juice" 1/2 oz lime juice 1/2 oz lemon juice 1 oz midori 1 oz vodka, or gin Add the rest of the liquid ingredients and ...

Drain and stir through the butter. To serve, pile the spaghetti onto a plate and top with the meatballs and sauce. Garnish with a sprinkle of chopped parsley, basil and a little crumbled feta.

Scottish Stovies, a traditional dish from Scotland, has been a source of comfort for generations. Originally crafted from ...

Drizzle the fish on each plate with some of the ponzu sauce, garnish with lemon slices and cilantro sprigs, if using, and serve. Note 1: If your fish seller has not already done so, cut out and ...

Allow to rest for 5 to 10 minutes. The fish should continue to cook. Serve with rice and extra sauce. Garnish with herbs, lime wedges, chopped peanuts and chili crisp. Anchorage-based Julia O ...