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Dinosaur kale, also called Lacinato or black kale, sautéed with garlic and olive oil and serve with poached baby potatoes.
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Orange Halloween punch with a vodka kick is extra-creepy when you add some peeled grapes and a red ice hand to keep everything cold and gory.
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These sweet and cinnamony pickles are made over the course of a few days, but deliver memories that will last a lot longer than that.
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Homemade pumpkin spice bagels have plenty of flavor from pumpkin puree, cinnamon, nutmeg, allspice, and cloves in the dough for a fall treat.
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Make homemade pickles the old-fashioned way, using brine fermentation harnessing the probiotic power of beneficial lactobacilli cultures.
cooking.nytimes.com
This recipe is by Molly O'Neill and takes 1 hour 40 minutes, plus 2 hours refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Get Plum Slab Pie Recipe from Food Network
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Sushi rice can be used for so many things. Sushi, of course, but also as a side dish for grilled meat or as a wrap using seaweed. Plus, it's perfectly fine at room temperature, so it's great for picnics.
Ingredients: sushi rice, water, rice vinegar
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Soft and pliable, these easy-to-make cassava flour tortillas taste similar to a whole wheat tortilla but are naturally gluten free and hold up really well.
Ingredients: water, salt, cassava, vegetable oil
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This blackberry syrup is great with pancakes and delicious on its own as well. It's a great Sunday morning breakfast, super easy!
Ingredients: sugar, water
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Mini meatloaves are grilled up and served with slices of provolone cheese on split baguette slices with grilled onions and sun-dried tomatoes.