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cooking.nytimes.com
The beauty of this quick, simple soup recipe is in its layers of bright and carefully balanced acidity Golden beets, puréed with buttermilk and lemon juice, have a sweet, gentle twang; Erin French, a chef from Freedom, Me., takes things even further, garnishing each bowl with fresh herbs, finely chopped shallots macerated in rice wine vinegar, and dollops of sour cream Serve this soup as a side or with crusty, garlic-rubbed grilled bread to make it a meal.
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Sam Calagione liked how a hoppy, citrusy India pale ale counterbalanced the sweetness of the chicken, which had been marinated overnight, then grilled, brushed with butter, and rolled in crispy cornflakes.
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With our easy make-ahead dry-mix recipe, you need only add a few wet ingredients to enjoy fluffy homemade waffles and pancakes any time of the day, any day of the week.
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
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Get Fried Chicken Biscuit Sandwiches Recipe from Food Network
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Get Turkey ABC Burger Recipe from Food Network
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Perfect for brunch, these cornmeal gems are a little sweet, a little salty, and deliver a spicy kick of chili pepper.
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Try this recipe for cookies using instant lemon pudding for a simple take on Italian-style lemon cookies.
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These Southern-style fritters are just right with maple syrup, fruit syrup, or honey.
Ingredients: ear corn, buttermilk, egg, butter
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This cornbread is spiked with fresh jalapeno pepper for a kickin' version of an American favorite quick bread.
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This dressing packs a punch of flavor and explodes with freshness, a bit of tang, and traditional ranch flavor.
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This simply delicious skillet dish features a tasty combination of cooked chicken, mixed vegetables and Campbell's® Condensed Cream of Chicken Soup, heated together and served over hot biscuits.
Ingredients: chicken breast, biscuits