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cooking.nytimes.com
There are three pretty joyful projects here that reward not only the pleasure-driven eater but the scientifically curious mind as well Making soy milk, making soft tofu, and making a savory caramel sauce (not sweet like the one you're probably accustomed to, but vinegary and spicy) are all as easy as those beginner science projects we remember from grade school (growing marigolds or sprouting avocado pits) and equally as wondrous As always, ingredients matter
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Butternut squash casserole with sauteed apples and a pecan streusel topping is a crowd-pleasing side dish for Thanksgiving.
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This is not OATMEAL, but oat BRAN muffins. I have made these for about five years now, and I really love them. They are great made with cinnamon or cranberry applesauce, as well as plain applesauce. My daughter loves them and I hope you will enjoy them, too!
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Small meat loaves made of ground ham and pork are baked with a sweet and tangy brown sugar sauce. This vintage family recipe is a great way to use up Easter leftovers.
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Grapefruit juice and zest provide the stand-out citrus flavors in this bar cookie recipe.
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A delicious source of fiber! My family have them almost every morning. You may substitute dates for the raisins if you wish.
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Get Pig's and Grits Recipe from Food Network
cooking.nytimes.com
Mushrooms are like sponges full of water When subjected to heat, they release their liquid, and after some of it evaporates, they will suck the rest back up So start by letting them hit the hot oil, sizzle and then color a bit
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Baked apples filled with buttery brown sugar and coconut are a delightful dessert during the holiday season.
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Crepes are made with extra vanilla for a heavenly aroma.
Ingredients: milk, egg yolks, vanilla, flour, sugar, salt, butter
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Oats, peanut butter, ground flax seed, and chocolate chips make these raw balls of energy a perfect, nutritious, on-the-go snack.
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An extra spicy apple pie that uses every spice in the cabinet - cinnamon, nutmeg, coriander, allspice, and cloves.