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cooking.nytimes.com
This is, quite possibly, the bread salad to end all bread salads Judy Rodgers, the legendary chef and bread lover, developed it to serve alongside roast chicken, but it's perfect paired with any roast meat Bread chunks are mixed with a sharp vinaigrette, softened currants, toasted pine nuts and lightly cooked scallions and garlic
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Quinoa veggie burgers topped with a homemade tahini sauce are a quick, vegetarian meal for any day of the week.
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First, flour, salt and shortening are blended together. Then water, vinegar and egg is worked in. The manageable dough is then rolled out between sheets of waxed paper.
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Yellow-fleshed sweet potatoes are steamed and then baked with brown sugar and butter.
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Blackberries bring back memories of childhood. And this pie celebrates that memory perfectly. Flour, cinnamon, berries and sugar. Nothing extra to mask the taste of these luscious berries.
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With only a few basic ingredients, Spanish Rice for dinner is on the table in 1 hour.
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This a sweet and simple white bread recipe that's great for sandwiches.
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This batter makes light, fluffy, and delicious pancakes. I have been making them for years and everyone that tries them wants the recipe.
Ingredients: flour, sugar, baking powder, salt, water, oil
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A convenience store treat that you can make in your own home. Cooked smoked sausage is pickled in a red brine for an irresistible indulgence.
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Make a hearty breakfast by adding an egg, applesauce, and blackberry yogurt to your morning oatmeal.
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My family loves it when I make this variation of French toast that my grandma once made for me. It's a GREAT substitute for sticky cinnamon rolls and a lot less hassle ... ENJOY!
Ingredients: butter, eggs, milk, salt, bread, brown sugar, water