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cooking.nytimes.com
This is the first cold fried chicken I ever tasted, at Prune, in the East Village, where the chef, Gabrielle Hamilton, makes everything as slanted and far-fetched as nature itself I don’t know why she served it cold, not hot; I only know that I loved it, and do still She served it with butter lettuce and buttermilk dressing, and it is very good that way
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Smoked salmon, bacon, hard-boiled eggs, and avocado are tossed in a buttermilk dressing in this cobb salad, a filling lunch or dinner.
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Get Honey Fried Chicken Recipe from Food Network
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Use this easy, homemade batter for Martha Stewart's Handwritten Valentine Cupcakes with Chocolate Glaze
cooking.nytimes.com
The writer Laurie Colwin had an obsession with gingerbread, publishing a few different essays and recipes exploring its charms In the essay that precedes this moist, cakelike rendition, from her book “Home Cooking,” she writes that it is “home food” — not fancy restaurant food, that is, but soothing cold-weather food that is simple to make, ideal for an afternoon spent holed up indoors The essay is also a paean to Steen’s cane syrup, from Louisiana, which comes in cheerful yellow cans
cooking.nytimes.com
This dessert comes from a subset of cobbler recipes with cakelike leanings It’s blissfully easy Melt some butter in a skillet (cast iron, if you have it), mix together a pancake-type batter in a bowl, toss with fruit and bake
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Get Fried Chicken Salad Sandwiches Recipe from Food Network
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Get Mom's Waldorf Salad Recipe from Food Network
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Get Super Chocolatey Buttons Recipe from Food Network
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Get Strawberry Shortcake Recipe from Food Network
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Heavenly cupcakes without the mess!