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cooking.nytimes.com
This recipe came to The Times from John Currence, the celebrated chef in Oxford, Miss It is a meditation on the delights of summer: fresh, juicy peaches, cold buttermilk and whipped cream -- and grilling The alcohol from the bourbon will burn off when you mix it into the caramel, so don’t worry about serving it to children
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Get Fried Chicken Recipe from Food Network
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These light and fluffy biscuits, made with all-purpose and whole wheat flour, are perfect for breakfast or dinner.
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This refreshing gazpacho made with apples, grapes, almonds, and cucumber is a perfect balance of sweet and tangy.
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This restaurant-worthy buttermilk ranch dressing is simple and delicious. For best flavor development, refrigerate it overnight.
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A simple moist chocolate cake with a chocolate frosting that sets up like fudge.
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Get Cobb Salad and Bacon Buttermilk Dressing Recipe from Food Network
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A floral-scented dessert.
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This riff on the classic cobb is almost too gorge to eat.
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Get Buttermilk Sherbet with Spicy Peanut Brittle Recipe from Food Network
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Herbes de Provence is a combination of dried herbs traditionally used in southern French cooking. Most often, it consists of rosemary, marjoram, basil, savory, thyme, and sometimes lavender. Look for it in the spice aisle.
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Get Buttermilk Marinated Deep-Fried Chicken Thighs Recipe from Food Network