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If you love apple, raspberry, blackberry, and rhubarb pies, then you're in for a real treat. This pie combines them all!
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This recipe is by Melissa Clark and takes 20 minutes . Tell us what you think of it at The New York Times - Dining - Food.
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Apple pie that makes own crust. Pecans may be used in place of walnuts.
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Up your cocktail game with this fresh apple-ginger shrub, an infused vinegar that will add refreshing tartness to your drinks or sodas.
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These are soft sugar-type cookies made with sourdough starter to give them a little extra tang.
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Baby spinach leaves, chopped cauliflower, toasted almonds and bacon bits are tossed with a creamy, sweet Parmesan dressing.
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Sliced cucumbers are tossed in a sesame-chili vinaigrette for a simple Japanese-inspired salad.
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Layers of turkey bacon, Cheddar cheese, lettuce, tomato and mayo grace two slices of bread for this triple decker doozie. A wonderful sandwich at any time of the day.
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Try this Korean-style salad dressing over spinach.
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Virginia eggnog takes classic eggnog and adds whisky and rum for an extra boozy drink for the holiday season.
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Cooking this pilaf in a rice cooks saves space on your stove for cooking other things. Make this vegetarian by using vegetable bouillon instead.
cooking.nytimes.com
This recipe is by Florence Fabricant and takes 5 hours. Tell us what you think of it at The New York Times - Dining - Food.