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Individual little peach pies can be made with four simple ingredients and are ready in less than 30 minutes.
Individual little peach pies can be made with four simple ingredients and are ready in less than 30 minutes.
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Using a lower-fat mayonnaise makes this Amish-style macaroni salad with eggs and celery a lighter option.
Using a lower-fat mayonnaise makes this Amish-style macaroni salad with eggs and celery a lighter option.
Ingredients:
elbow macaroni, eggs, celery, peas, fat mayonnaise, yellow mustard, sugar, white vinegar, celery seed, salt
www.foodnetwork.com
Get Grilled Salmon with Grits and Fresh Vegetables Recipe from Food Network
Get Grilled Salmon with Grits and Fresh Vegetables Recipe from Food Network
Ingredients:
chicken broth, white grits, cream cheese, salmon, red onions, garlic, green asparagus, tomatoes
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This is a simple recipe for a strawberry daiquiri blended with ice.
This is a simple recipe for a strawberry daiquiri blended with ice.
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Left over turkey is combined with rice, broccoli and Cheddar cheese, and topped with a buttery cracker crust.
Left over turkey is combined with rice, broccoli and Cheddar cheese, and topped with a buttery cracker crust.
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This simple, versatile vanilla syrup is made from real vanilla bean and makes a delicious addition to coffees, sodas, or cocktails.
This simple, versatile vanilla syrup is made from real vanilla bean and makes a delicious addition to coffees, sodas, or cocktails.
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Sweet Georgia peaches are topped with homemade biscuits creating a bubbling Southern-style peach cobbler perfect for summer nights.
Sweet Georgia peaches are topped with homemade biscuits creating a bubbling Southern-style peach cobbler perfect for summer nights.
Ingredients:
peaches, sugar, brown sugar, cinnamon, nutmeg, lemon juice, cornstarch, flour, baking powder, salt, butter, water
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Buttermilk baking mix is the foundation for this buttery, sweet cornbread.
Buttermilk baking mix is the foundation for this buttery, sweet cornbread.
cooking.nytimes.com
Here now a taste of New England game days circa the time when televisions had dials instead of remotes and, if you couldn’t get fresh clams to steam and chop, a can or two from the supermarket would do just fine (That’s still true!) The recipe comes from Brendan McCarthy, a saltwater fishing guide whose charters range from Brooklyn to Montauk, and south to Florida, the Bahamas and the azure waters off Panama, but whose tastes and kitchen skills were first developed in New England and see an apogee in the simplicity of this recipe The dip benefits from some curing time in the refrigerator and, for some, a heavy hand on the cayenne.
Here now a taste of New England game days circa the time when televisions had dials instead of remotes and, if you couldn’t get fresh clams to steam and chop, a can or two from the supermarket would do just fine (That’s still true!) The recipe comes from Brendan McCarthy, a saltwater fishing guide whose charters range from Brooklyn to Montauk, and south to Florida, the Bahamas and the azure waters off Panama, but whose tastes and kitchen skills were first developed in New England and see an apogee in the simplicity of this recipe The dip benefits from some curing time in the refrigerator and, for some, a heavy hand on the cayenne.
Ingredients:
sour cream, clams, lemon juice, worcestershire sauce, cayenne pepper, salt, white pepper
cooking.nytimes.com
This recipe is by Eric Asimov. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Eric Asimov. Tell us what you think of it at The New York Times - Dining - Food.
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Sweet and spicy boneless pork chops made with a special sauce that includes peach preserves and white wine.
Sweet and spicy boneless pork chops made with a special sauce that includes peach preserves and white wine.
Ingredients:
preserves, worcestershire sauce, chile, pork, ginger, cinnamon, vegetable oil, white wine