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Old fashioned family favorite. Tenderized beef cutlets are dipped in buttermilk and egg batter, then fried. Pan drippings are used to make cream gravy.
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Chef John's quick and easy cast iron cornbread is made with buttermilk and honey.
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The perfect complement to a bowl of chili, these delicious brown butter corn muffins are elevated by dried pineapple in the batter.
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This recipe is by Nancy Harmon Jenkins and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Classic cabbage and carrot coleslaw.
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Chef Christina Tosi baked up a supermoist banana cake, then added four distinctive fillings and toppings banana cream, hazelnut crunch, chocolate hazelnut ganache, and hazelnut frosting.
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A favorite summer treat interpreted in a cupcake by layering the distinct banana-split flavors (chocolate, strawberry, and vanilla) over the banana cake base.
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Get Carrot Cake Recipe from Food Network
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Get Bellini Bar Recipe from Food Network
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Bar manager Jennifer Zerboni likes to tinker with the classic mint julep during horse-racing season. She makes this drink with mint simple syrup.
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Get The Elvis Milkshake Recipe from Food Network
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This recipe hails from Grenada-and would be a grand finishing touch to your favorite Caribbean or spicy meal. Dust with confectioners' sugar and serve with fresh fruits of the season.