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Coconut oil and pecan flour are the star ingredients that make this vegan banana bread a moist and hearty alternative to the traditional recipe for banana bread.
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Get Bell Pepper Slaw Recipe from Food Network
cooking.nytimes.com
A quintessential quick bread, zucchini bread blurs the line between breakfast and cake, making it acceptable for both This version is on the sweeter side, the vegetal flavors mellowed by brown sugar, cinnamon and a bit of browned butter While not always necessary, squeezing excess water from the zucchini will prevent the batter from being too wet while keeping the end result moist
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Poblano chiles, stuffed with cotija cheese and chorizo sausage, baked in an egg and cheese casserole with tomato sauce.
cooking.nytimes.com
This comforting family recipe belongs to Whitney Reynolds, a New Yorker with roots in Tennessee She traditionally serves the dish of thickened turkey broth and noodle-shaped dumplings as a side at her Thanksgiving dinner, next to the roasted bird and mashed potatoes The yolk-rich noodles, rolled and cut with a knife, are dried out for some hours at room temperature
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These sausage balls were a hit at our Christmas party this year. I accidentaly used low-fat cheese in the recipe and couldn't tell the difference. No frying necessary, they bake beautifully.
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This whole wheat and rye bread gains a softer texture with high-gluten flour. Both coffee and cocoa deepen the flavor as well as the color. Caraway seeds add a subtle crunch.
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The secret to these decadent eggs is butter--softened and added to the filling mix for an especially melt-in-your mouth consistency.
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A family-pleasing chicken and rice casserole gets a flavor lift from wild rice mix and curry. Bone-in chicken thighs will stay moist.
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Real haggis isn't available in the US, because it uses bits of the sheep on which the FDA looks with horror. This is my best attempt so far. Some key differences...
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These healthy breakfast goodies are made lighter with baking powder and gain nice texture with rolled oats.