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cooking.nytimes.com
This recipe for chicken biscuits could be a weeknight dinner with a side of greens, but it's made to travel, and perfectly suited for a picnic The biscuit dough, adapted from Sam Sifton's all-purpose biscuit recipe, is lightly kneaded here, so it's not too tender to work in a sandwich The chicken tenders, inspired by Masaharu Morimoto's katsu in the cookbook "Mastering the Art of Japanese Home Cooking," are pounded and coated in panko for plenty of crunch
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Homemade pretzel sticks don't take that long to rise or bake; get these soft, doughy treats on the snack table in less than 2 hours!
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Meyer lemon-infused olive oil is mixed with honey and goat cheese in this sweet cheese spread that pairs nicely with nut bread, crackers, or fruit.
Ingredients: meyer lemon, honey, goat cheese
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A vegetarian version of the traditional salad, tossed with almonds and mushrooms.
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Get Steamed Asian Greens with Honey Soy Sesame Dressing Recipe from Food Network
cooking.nytimes.com
To make a sorbet is to perform alchemy, to transform a perfectly ripe, sweet piece of fruit into a distillate of itself These are lofty words for a simple process, which boils down to making a plum purée and a honey-thyme syrup, mixing them together and freezing the whole thing The pinch of ascorbic acid, or vitamin-C powder, is there to prevent browning of the fruit
Ingredients: sugar, thyme, plums, honey
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These ribs are slow-cooked in the oven, then finished on the grill.
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Get California BLTs Recipe from Food Network
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Ok, a screwdriver is simple enough, but oh wow, if you use the right ingredients... I use Grey Goose Vodka and premium pulp-free orange juice and it really makes a difference.
Ingredients: vodka, orange juice
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This applesauce has plenty of bold flavor thanks to apricots, cherries, and honey, and it's quick and easy to make in a the microwave.
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Here is my old family recipe from Central Texas. It does not have ketchup/catsup or any sugar in it. It uses saltines rather than bread. You might say we are...