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cooking.nytimes.com
This recipe came to The Times in an article about Bill Yosse, the White House pastry chef under President Obama "Mr Yosses’ most recent mission is changing the White House tradition of the bottomless cookie plate
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This is a great savory recipe for using Meyer lemons, which are at their seasonal peak these days. It's quick and easy to make and you don't need any special...
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Egg white and avocado salad is a healthier version of traditional egg salad that includes spinach, olives, and a squeeze of lemon juice.
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Key limes and white chocolate make a great pair, doubly so when they meet in cheesecake, because everybody loves cheesecake!
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Sliced mushrooms are sauteed in peanut oil with onions, garlic, and dried basil, then finished with white wine. It's a great side dish for mushroom lovers.
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Make the most of peach season with a few jars of this sweet peach salsa.
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This yummy cobbler uses canned instead of fresh peaches, and there 's nary a difference. The light and airy biscuit batter goes in the pan first, followed by the peaches. It bakes up bubbly and delicious and is grand with scoops of vanilla ice cream.
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Chef John's version is a lot crispier than a regular cobbler, and you can use this technique for other fruit cobblers. Serve warm with vanilla ice cream.
Ingredients: butter, sugar, flour, rolled oats, milk, water
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This version of the famously refreshing Spanish summertime punch uses white wine rather than red for a sweeter beverage. Serve over frozen grapes.
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Try using different varieties of peach and see if you find a favorite. Butter is melted in a large 9x13-inch casserole and the sliced, sugared peaches are arranged in the bottom. Sweet baking powder batter is spooned over the top, and the casserole is baked until the cobbler is bubbly and golden.
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White wine and brandy are mixed with maraschino cherries and plenty of fruit in this sweet and colorful white sangria recipe.
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Easy and simple way to make pickled beets and eggs. You can double the recipe for larger gatherings. This is my late grandmother's recipe and everyone loves it. Will keep in fridge for up to 2 weeks.