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cooking.nytimes.com
I bought incredibly sweet, baby red onions – they look like thick red scallions -- and multicolored bunches of carrots from a farmer at my market and roasted them with fresh thyme Then I sprinkled on some crushed toasted hazelnuts, which contributed a nice crunchy texture and nutty finish to the dish If you have a bottle of hazelnut oil or walnut oil on hand, a small drizzle just before serving is a welcome touch.
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This light dish is perfect for hot summer days when you want something cool and flavorful on the side. Make it a filling main dish by adding vegetables and meat.
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This recipe was my mother's grandmother's recipe. Spicy soft cookies with currants. Originally from England. Enjoy, they won't last long.
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The brilliant combination of raspberries and almonds is certain to make these a new favorite.
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Perfect for breakfast or as a snack, diced strawberries add fresh summer flavor to these buttery cream scones with a hint of lemon and nutmeg.
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Refrigerator cookie dough is baked, topped with caramel apple dip and fresh apples, then cut into squares.
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Grilled grapefruit and lime give these Paloma tequila cocktails a subtle smoky edge that'll be a unique addition to your summer drink list.
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1 apple, peeled, cored, diced 1 teaspoon baking soda 1 cup white sugar 1 cup brown sugar 1 teaspoon cinnamon 2 cups flour 1 cup (2 sticks) butter, melted 1 teaspoon...
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This recipe combines the best of three Southern pies--coconut, pecan and chess. This is a pie that carries well and sells well at bake sales!!!
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Cute bite size sweet potato pies. Always a winner for the holidays and easy enough to make! Great for holiday dinner parties or sweet appetizers!
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No-cook ice cream made from fresh pureed peaches.
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I've always called this a buckle (I'm from the Midwest), but my friends here in California, say it's a 'coffee cake', but no matter the name they love it!