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A light, spicy quick bread recipe that's a great way to use up leftover roasted sweet potatoes.
cooking.nytimes.com
This recipe is by Nigella Lawson and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Olive Oil Cake Recipe from Food Network
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This minty lime juice drink is just what the doctor ordered for a really hot climate!
Ingredients: mint leaves, cordial, club soda, lime
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This sandwich, our take on the French pan bagnat, is perfect for outdoor eating. Its flavor improves when you make it ahead.
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Wheat and rye flour, cocoa powder, and molasses are baked together creating a perfect pumpernickel bread. Serve with honey butter.
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Ask your fishmonger to clean the crabs for you, because though the process is a quick and easy one, it's not for the squeamish There's not much cooking here Sometimes crabs spatter, so it's best to fry them in oil that's not smoking hot.
Ingredients: french, egg, milk, cornmeal, flour, cayenne, crabs
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You may forget the salad and just eat these fabulous croutons. Olive oil and garlic powder are sprinkled on before toasting, but the real secret is the dried basil.
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Banana and teff waffles with walnuts are a kid-approved breakfast item that are a perfect mix of tender and crisp. Serve with your favorite toppings.
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This flavorful cinnamon roll bread with chocolate and peanut butter chips is a snap to make in your bread machine and is great for breakfast, lunch, or as a snack!