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cooking.nytimes.com
Wild persimmons start to blush along the country roads of Indiana in late September, stealing the colors of sunset and weighing down their trees like Christmas balls They are native to the landscape, unlike the Chinese and Japanese varieties cultivated in California and found in grocery stores Foraging carries on through November, when the fruit claims a place at the Hoosier Thanksgiving table in the form of a dark gold pudding, distant kin to the sweet persimmon bread offered to early colonials by the Cherokee
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Perfect comfort food! Cheesy mac and cheese with sharp cheddar, parmesan, and broccoli.
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The classic quiche Lorraine—with ham, onions, and Swiss cheese—loses its crust and becomes a frittata.
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A simple recipe for springtime pairs little red potatoes with butter and chives for the most perfect side dish.
Ingredients: butter, potatoes, chives
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These blonde brownies are studded with pecans, chocolate chips, and butterscotch chips for treat with variety.
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Get Creamy Mashed Potatoes with Crispy Brown Onions Recipe from Food Network
cooking.nytimes.com
Unsalted butter, a thick slice of really good white or whole wheat country bread, and a sunflower-yellow, pastured egg is all you need for this utterly perfect meal.
Ingredients: country bread, egg, butter
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A tasty smoked egg sandwich with greens and Dijon mustard.
Ingredients: eggs, rye bread, butter
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For this rich, deep-dish pie, lots of chopped pecans are stirred into a mixture of brown and white sugars, heavy cream and butter. Then this lovely concoction is carefully cooked on the stove until a candy thermometer tells you that it is now praline. This thick and glistening candy filling is poured into a prepared crust and baked in a slow oven for twenty minutes.
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Get Concord Grape Jelly Recipe from Food Network
Ingredients: grape, lemon juice, butter, pectin, sugar
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A comforting and delicious casserole featuring chicken, veggies, tons of cheese and of course always smooth, firm and delicious NO YOLKS® Noodles.
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Homemade cream of celery soup with celery, onion, leeks, garlic, stock and a little cream.