Search Results (1,787 found)
cooking.nytimes.com
Update the standard, ubiquitous blue cheese salad dressing to give it a more luscious consistency and a softer, milkier flavor, just the thing for drizzling over a bed of baby arugula, fresh figs and crisped prosciutto
Update the standard, ubiquitous blue cheese salad dressing to give it a more luscious consistency and a softer, milkier flavor, just the thing for drizzling over a bed of baby arugula, fresh figs and crisped prosciutto
cooking.nytimes.com
Wild persimmons start to blush along the country roads of Indiana in late September, stealing the colors of sunset and weighing down their trees like Christmas balls They are native to the landscape, unlike the Chinese and Japanese varieties cultivated in California and found in grocery stores Foraging carries on through November, when the fruit claims a place at the Hoosier Thanksgiving table in the form of a dark gold pudding, distant kin to the sweet persimmon bread offered to early colonials by the Cherokee
Wild persimmons start to blush along the country roads of Indiana in late September, stealing the colors of sunset and weighing down their trees like Christmas balls They are native to the landscape, unlike the Chinese and Japanese varieties cultivated in California and found in grocery stores Foraging carries on through November, when the fruit claims a place at the Hoosier Thanksgiving table in the form of a dark gold pudding, distant kin to the sweet persimmon bread offered to early colonials by the Cherokee
Ingredients:
butter, fuyu persimmons, eggs, sugar, baking soda, buttermilk, flour, baking powder, heavy cream, salt, vanilla
www.allrecipes.com
Cut out buttermilk molasses cookies spiced with ginger, cinnamon, cloves and nutmeg.
Cut out buttermilk molasses cookies spiced with ginger, cinnamon, cloves and nutmeg.
Ingredients:
flour, baking soda, ginger, cinnamon, cloves, nutmeg, shortening, sugar, molasses, buttermilk
www.allrecipes.com
Peaches, pears and rhubarb bake together beneath a sweet and crumbly topping in this take on an old favorite. Pair with vanilla ice cream for a satisfying dessert or anytime snack.
Peaches, pears and rhubarb bake together beneath a sweet and crumbly topping in this take on an old favorite. Pair with vanilla ice cream for a satisfying dessert or anytime snack.
www.allrecipes.com
Bake all the best breakfast foods into one pan for a quick breakfast-for-dinner casserole complete with hash browns, biscuits, bacon, and eggs.
Bake all the best breakfast foods into one pan for a quick breakfast-for-dinner casserole complete with hash browns, biscuits, bacon, and eggs.
www.delish.com
Sandwiches with Southern charm.
Sandwiches with Southern charm.
Ingredients:
brown sugar, paprika, pork, vinegar, chicken stock, ketchup, garlic, onions, biscuit, kale
www.allrecipes.com
These impossibly flaky biscuits are a cross between puff pastry and biscuit dough.
These impossibly flaky biscuits are a cross between puff pastry and biscuit dough.
www.delish.com
It's carby, meaty, cheesy, spicy and creamy—what else is there?
It's carby, meaty, cheesy, spicy and creamy—what else is there?
www.foodnetwork.com
Get Pork Tenderloin with Rosemary Biscuit Puffs Recipe from Food Network
Get Pork Tenderloin with Rosemary Biscuit Puffs Recipe from Food Network
Ingredients:
pork tenderloin, butter, shallots, chicken broth, preserves, biscuits, garlic, rosemary
www.allrecipes.com
These moist dumplings packed with turkey flavor are easy and fun to make.
These moist dumplings packed with turkey flavor are easy and fun to make.
www.chowhound.com
A recipe for a moist chocolate layer cake with a subtle touch of ancho chile powder.
A recipe for a moist chocolate layer cake with a subtle touch of ancho chile powder.
Ingredients:
cocoa, water, buttermilk, vanilla, flour, baking soda, salt, ancho chile, cayenne pepper, butter, sugar, brown sugar, eggs
cooking.nytimes.com
This recipe is by Bryan Miller and takes About 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Bryan Miller and takes About 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.