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These pickles use apple cider vinegar, celery seed, turmeric, and mustard seed and need 2 weeks in the jar.
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You can put this sweet and savory tomato and bacon spread on just about anything. Try it on a grilled cheese sandwich or with scrambled eggs.
cooking.nytimes.com
This recipe is by Molly O'Neill and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Zinfandel Mop Recipe from Food Network
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Get a touch of heat onto your holiday dinner table by using a Thai chile pepper in a cranberry chutney bursting with apple, orange, and cinnamon flavors.
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Learn to make classic Swedish meatballs with Chowhound's straightforward, six-step recipe. These small meatballs can be used as an appetizer, as part of a meat...
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Easy to make vinaigrette dressing especially good with summer salads.
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While trying to use up some excess sourdough starter, I developed this recipe. The scones come out really tender and moist and my kids love the cinnamon-y taste from the apple pie spice.
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This recipe is great on anything--brats, hotdogs, and hamburgers. If you like it hot, you can add jalapeno peppers for a little spice.
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Melissa Clark's favorite part of the chicken is the drumstick, because it's juicy and easy to brown. She likes using only drumsticks in this mustardy stew thickened with tangy crème fraîche.
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The pastry for this fabulous tart is ambrosial, made with confectioners ' sugar, cake flour, eggs and orange water. Pitted sour cherries are piled onto the crust and topped with a sweetened, rich cream infused with black cherry liqueur. This luscious tart is then baked until the filling is just set.
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Green tomatoes are tossed in a soy sauce-based dressing and baked, creating a flavorful side dish featuring green tomatoes without frying.