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Sour cream mixed with flour and paprika is used as a thickener for this potato chowder with carrots and celery. Serve garnished with crisp crumbled bacon.
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The peanut butter drizzle on top is totally optional, but highly encouraged.
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Get Salted Bourbon Caramel Milkshake Recipe from Food Network
cooking.nytimes.com
Here’s the thing about tabbouleh salad: Most of the ones I’ve had invert my preferred proportion of bulgur to parsley What you usually get is a bowl of tabbouleh studded with bits of parsley I like a salad that is mostly parsley, studded with grains of tabbouleh
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I consider myself more of a cook than a baker, but occasionally my baking experiments lead to a recipe that is worth sharing. These cookies more than make the...
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Ripe peaches are topped with butter and brown sugar, then baked with a sweet, cookie-like crust.
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Get Creamy Parmesan Polenta Recipe from Food Network
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This adaptation of an old Yankee Magazine recipe for classic New England roast turkey is solid and unfancy, the sort that has adorned tables from Portsmouth north for generations Old-line New Englanders may be tempted to soak an old cotton button-down dress shirt in butter and drape it over the bird for the first two hours But this is not necessary.
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Get Jalapeno Corn Cuffins (Cupcake-Muffins) Recipe from Food Network
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Get Skordalia (Greek Potato and Garlic Dip) Recipe from Food Network
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In a modern world of Cinnamon Hot Pockets and Pecan Pie Pringles, apple-picking is one of the few agricultural rituals we can all still get our hands into This cake — a classic from 1973 — is a godsend to anyone who has overloaded at the pick-your-own orchard or overbought at the farmers’ market Like many simple cakes, this one uses neutral oil that lets the fruit flavor come through, rather than show-offy butter.
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Cake, cream, and berries combine in a treat that's twice as delectable as the sum of its parts. The buttery cake soaks up the strawberry juices, while the whipped cream adds an airy richness.