4 tablespoons white sugar
8 pods cardamom
4 fresh bay leaves
4 whole star anise
2 stalks lemongrass, cut into 1/2-inch pieces
2 cups fresh orange juice (about 10 navel oranges)
1 bunch fresh lemon balm, pummelled
2 cups prosecco
Fresh orange slices, for garnish
For an optional garnish, preheat the oven to 225 degrees F. Take 1 orange and slice it thinly. Put the slices on a sheet pan lined with parchment. Dust each slice with powdered sugar and transfer the sheet pan to the oven. Dehydrate the orange slices for about an hour. Put the dehydrated slices on each glass for crunch.
Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.
Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …
Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …
Looking for an easy gift idea? Cooking Channel's recipe for Chocolate-Covered Toffee is just the ticket. A touch of coffee in the …
It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.
Learn how to make a chocolate lover's favorite treat: the classic truffle made from smooth chocolate ganache.