In her new cookbook, "Life's Too Short to Stuff a Mushroom," chef and TV host Prue Leith reveals clever cooking tricks and shortcuts from her 65-year culinary career.
fresh-squeezed lemon juice in a highball glass with ice. Top with ginger ale and garnish with cranberries. Recipe from Donny Largotta, beverage director at The Chester. Add 1½ oz. London Dry gin ...