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cooking.nytimes.com
The beauty of a Frito is in its simplicity: a little cornmeal, lots of salt, not much else.
The beauty of a Frito is in its simplicity: a little cornmeal, lots of salt, not much else.
Ingredients:
salt plus, vegetable oil
www.chowhound.com
A pickled eggs recipe that uses quail eggs and beet juice to turn the eggs pink.
A pickled eggs recipe that uses quail eggs and beet juice to turn the eggs pink.
www.delish.com
Get a little salty with your hot chocolate.
Get a little salty with your hot chocolate.
www.foodnetwork.com
Get Lemon-Basil Potatoes Recipe from Food Network
Get Lemon-Basil Potatoes Recipe from Food Network
Ingredients:
potatoes, chicken stock, lemon juice, olive oil, salt plus, black pepper, lemon, basil leaves
www.chowhound.com
A recipe for basil butter and salt as a topping for corn on the cob.
A recipe for basil butter and salt as a topping for corn on the cob.
www.chowhound.com
This easy vanilla extract recipe is made by soaking fresh vanilla beans in liquor.
This easy vanilla extract recipe is made by soaking fresh vanilla beans in liquor.
cooking.nytimes.com
When it comes to summertime stone fruit, pies are often the first thing to come to mind, but jam made with peaches, plums and apricots is just as delicious and lasts much longer Naturally rich in pectin and high in acidity, these fruits make for jam with rich textures and the best balance of sweet and tart When choosing your fruit, look for pieces that are just ripe rather than overly ripe, as stone fruit tends to lose pectin and acidity the older it gets.
When it comes to summertime stone fruit, pies are often the first thing to come to mind, but jam made with peaches, plums and apricots is just as delicious and lasts much longer Naturally rich in pectin and high in acidity, these fruits make for jam with rich textures and the best balance of sweet and tart When choosing your fruit, look for pieces that are just ripe rather than overly ripe, as stone fruit tends to lose pectin and acidity the older it gets.
cooking.nytimes.com
This recipe is by Julia Reed and takes 2 hours 15 minutes, plus cooling time. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Julia Reed and takes 2 hours 15 minutes, plus cooling time. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
plus
www.allrecipes.com
Fill your home with the tempting aroma of homemade applesauce as you whip up this simple recipe using apples, sugar and lemon juice.
Fill your home with the tempting aroma of homemade applesauce as you whip up this simple recipe using apples, sugar and lemon juice.
www.foodnetwork.com
Get Sea Salt and Olive Oil Pain D'Epi Recipe from Food Network
Get Sea Salt and Olive Oil Pain D'Epi Recipe from Food Network
