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cooking.nytimes.com
This version pays tribute to the classic green bean casserole but upgrades its components The cream of mushroom soup is replaced with crème fraîche and sautéed mushrooms; bacon and Gruyère are added to the mix; fresh green beans stand in for frozen (though you could use frozen in a pinch); and bread crumbs swap in for the Ritz crackers.
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Green bean casserole can get lighter with reduced fat, reduced sodium soup, a cracker onion topper, and some slivered almonds for crunch. Serving casseroles is a cinch when your dish is lined with Reynolds Wrap® Pan Lining Paper.
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Everyone loves these cookies!!!
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Cayenne-spiked cashew brittle is delicious alongside crunchy chocolate bark.
cooking.nytimes.com
This recipe first appeared in The Times in a 2006 article Julia Moskin wrote about wedding registries and what items couples should (and shouldn't) include on theirs A cookware set No
cooking.nytimes.com
Make sure you pick over the crab meat well to remove any shells for these delicious hush puppies, which come together in a snap The bacon must be cooked before they are assembled, but that’s the only other bit of prep work Keep them warm before serving, and make sure to offer plenty of good butter to gild them.
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Not your average banana bread.
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This St. Cecilia's Punch recipe pairs dark rum and fizzy champagne with brandy-marinated lemons and a green-tea-infused simple syrup.
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Crunchy little poppy seeds meet their match in these sweet, lemony muffins.
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These all-natural strawberry cupcakes are made from scratch with cake flour, whole milk, and unsalted butter. Recipe yields 20 standard or 72 mini cupcakes.
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A recipe for delicate English muffin bread that's baked in your microwave! You might also try adding about 1 teaspoon of cinnamon and 1/2 cup of raisins to a batch.
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Mashed bananas and poppy seeds are mixed with whole wheat flour and wheat bran in these wonderful, hearty muffins.