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I love corn but creamed corn was not a favorite... unless done just right. I still would like to figure out the secrete to a creamed corn I had once at a picnic...
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Apple pie brings back such wonderful memories of making them with my Mother and Grandmother. In trying to do a fresh take on a traditional dessert, I thought...
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I have cooked this dish for over 15 years now for my family and friends. My cheddar mac bake is pure comfort food and made with ingredients that can be found...
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Banana and teff waffles with walnuts are a kid-approved breakfast item that are a perfect mix of tender and crisp. Serve with your favorite toppings.
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This is a Swedish cardamom bread adorned with candied cherries, citron and golden raisins.
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Beef short ribs are braised in a mixture of beef broth and red wine which is then turned into a reduction sauce for serving. Delicious!
cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 6 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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I came up with the recipe for a Nutella Challenge on a blog I read. To find out more about the nutella challenge stop by http://flouronmyface.blogspot.com
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Fried catfish filets in a lemon pepper batter.
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Light and fluffy, melt-in-your-mouth buttermilk biscuits are seasoned with savory herbs and kelp.
cooking.nytimes.com
Rye and caraway have always been a match made in heaven, but until now I never thought of using them in something other than Jewish rye bread and rye crisps.
cooking.nytimes.com
I cheat a little with the crumpets, frying them up free-form without employing crumpet or English-muffin rings They come out flat, like pancakes, with a deep yeasty flavor and crisp crust Though if you like molds, try using cookie cutters: hearts, diamonds, clubs and spades give the party a very “Alice in Wonderland” feel