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Get Beet Salad with Watercress Drizzle Recipe from Food Network
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Get Jalapeno and Cheddar Cornbread Recipe from Food Network
cooking.nytimes.com
As I was playing around with the mixture for these not-too-sweet scones I learned that if I used as much liquid (in the form of buttermilk or yogurt) as I usually do in my scones, they wouldn’t be flaky That is because the apple provides plenty of liquid You just need to add enough buttermilk or yogurt to bring the dough together
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Get Fried Chicken Salad Recipe from Food Network
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Hearty bran muffins with a spicy cinnamon twist!
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Cornmeal gives these waffles extra texture without weighing them down.
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Delicious served warm with ice cream. If you don't have buttermilk, you may substitute sour milk. Stir 1 tablespoon of vinegar or lemon juice together with 1 cup of milk and let stand for 10 minutes.
cooking.nytimes.com
Todd Gray, the chef and owner of the Equinox Restaurant in Washington, developed these apple cider sufganiyot as a nod to his wife's Jewish heritage (he's Episcopalian), serving them with blueberry-ginger jam at his restaurant during Hanukkah We like to throw a batch together anytime we crave the taste of autumn.
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These delicious whole wheat and cornmeal waffles have a light crunchy texture. Serve hot with syrup, or fruit and whipped cream.
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Get Fried Chicken Recipe from Food Network
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These slightly sweet, biscuit-like crackers are easy to make, and are great with butter, cheese, or jam.