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cooking.nytimes.com
These soft and tender biscuits are made with cultured butter, which is made with cream that is cultured, or fermented, before it is churned Cultured butter can be made at home, but it is becoming easier to find in supermarkets It’s worth seeking out
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Wonderful Italian bread made in a bread machine then baked in the oven.
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Braising endive gives it a tender sweetness to balance the hint of bitter.
cooking.nytimes.com
This recipe first appeared in “More Quick Breads,” a pamphlet from the Food News Department of The New York Times, published in 1954 The booklet was one of 15 produced by the section covering “easy-to-make” recipes on topics ranging from fish to party cakes For this recipe, feel free to substitute the nuts, and be sure to eat these small cinnamon rolls right out of the oven.
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Ingredients: sheep, suet, onions, oats, salt, black pepper, herbs
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Cool ranch seasoning and dill sets these quick seasoned crackers apart and makes them so perfect to crunch by the handful, use as a dipper, top a salad, or serve with a bowl of soup.
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Navy beans and ham are slow-cooked with molasses for a warm and hearty side dish ready by dinner time.
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Chewy pizza crust made with a blend of three flours and dried herbs. Just add your favorite toppings and sauce to make a fantastic pizza pie!
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Fresh leeks, olive oil, chicken broth, and sweet, crisp sugar snap peas make this appealing and elegant cold soup perfect for starting off a summer meal.
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Tender rotini pasta is tossed with imitation crabmeat, red pepper strips, chunks of mango, minced jalapeno and fresh cilantro and drizzled with a tangy lime vinaigrette.
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This brisket gets rubbed with seasonings, braised and roasted so it's super-tender with a crisp crust; it goes perfectly with the garlicky oregano sauce.
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In this variation on chicken tikka masala, a Cornish hen is cooked in a slow cooker with coconut milk and tandoori masala seasoning.