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This homemade salad dressing is so quick, easy, and versatile, you may never purchase bottled dressing again.
cooking.nytimes.com
Why make this classic dip with dried onion soup mix when it's almost as easy, and far more delicious, to make it from scratch?
Ingredients: neutral oil, onion, sugar, sour cream
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Sweet Southern-style green tea with lime juice and mint.
Ingredients: drinks, plus, water, green, mint, sugar
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They'll bring you back to childhood.
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An intriguing infusion.
Ingredients: sugar, water, bay leaves
cooking.nytimes.com
Wild persimmons start to blush along the country roads of Indiana in late September, stealing the colors of sunset and weighing down their trees like Christmas balls They are native to the landscape, unlike the Chinese and Japanese varieties cultivated in California and found in grocery stores Foraging carries on through November, when the fruit claims a place at the Hoosier Thanksgiving table in the form of a dark gold pudding, distant kin to the sweet persimmon bread offered to early colonials by the Cherokee
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This caraway rye bread, baked in the Dutch oven, is no-knead, no double rise, no-fail, and always a crowd-pleaser.
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Knotted rolls topped with Parmesan and poppy seeds that can stand up to the juiciest of burgers.
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Luscious buttercream infused with the sweet flavor of white chocolate makes the perfect topping for cakes, cupcakes, cookies, and other treats.
cooking.nytimes.com
This lean milk punch is concocted with vanilla-macerated bourbon It takes only a few minutes to prepare (maceration aside), and delivers an outsize glow on a chilly night Though it might make a flu sufferer feel better, don’t wait for the flu to try it.
Ingredients: milk, demerara, bourbon
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Ready in under an hour, this gluten-free dessert made with buckwheat flour, canned peaches, almond milk, and butter is celiac-friendly.
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