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Dill pickle slices become crispy, golden appetizers when marinated in buttermilk, dressed with a corn meal/flour coating, then deep fried. Old Bay and Cajun seasonings add a kick to their crunch and a buttermilk-ranch dipping sauce.
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This recipe is by Sarah Belk and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Beets simmered with garlic, onion and cumin seed.
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This bread is a solid textured loaf appropriate for sandwiches, spreads or eating with a meal. It has two kinds of grains and three kinds of seeds in it. It is solid and hardy; yet light and sweet.
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A wonderfully moist persimmon bread scented with cinnamon, nutmeg, allspice, and cloves.
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Creamy cheesecake with candied fruit in an almond crust.
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Get Coq Au Vin Recipe from Food Network
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A splendid concoction of cubed apples and pears, dried cranberries, a bit of flour, honey, and lemon juice is spooned into a baking pan, and then covered with a crumbly butter and nut mixture. Forty-five minutes later, the crisp is brown and beautiful.
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Get Plum Crunch Recipe from Food Network
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Coconut cookies filled with raspberry jam, or use your favorite filling!
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Get Basic Italian Bread Recipe from Food Network