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Onion and vinegar deliver sweetness and tang to the smoky bacon dressing in Chef John's German potato salad made with subtly smoky grilled potatoes.
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Buttermilk and vanilla make for two moist, well-flavored loaves.
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Its quick, fun and great! I learned this in grammar school. You may want to serve with corn bread or French bread and a salad.
cooking.nytimes.com
This recipe is by John Willoughby And Chris Schlesinger and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This lemon cake pie is a surprise when first sliced with layers of custard, cake, and whipped cream. Serve for a refreshing spring or summer dessert.
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Courtesy of The Good Stuff Cookbook by Spike Mendelsohn, this creamy shake was inspired by a particularly delicious avocado shaved ice.
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Here's Chef John's version of D.C.'s ubiquitous sweet-and-sour sauce. A staple in Chinese take-out restaurants, it's great on chicken wings.
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A classic French vinaigrette with Greek seasoning and lemon is a fresh and tangy dressing for summer salads.
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The cake you get from this delightfully easy recipe tastes just like the cocktail, thanks to the use of Galliano in the batter and glaze.
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This recipe uses fresh raspberries and it is so light and fluffy you will love it. I served this at a family gathering and it was a good thing I had made two...
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Soy sauce and garlic seasoned with Asian spices for chicken or beef.
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Another recipe to use up those pesky zucchini, turning your autumnal bounty into bar cookies with walnuts and dates.