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Supremely carrot-y risotto made with carrot broth, carrot juice, and grated carrots.
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The dates provide just the right sweetness to balance the vinegar and curry.
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Corn flour, or masa harina, is available at many larger grocers. Here it blends with corn meal, sugar, butter and cream in this luscious pudding-cake.
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This recipe makes cheesecake squares with a cake-like consistency using yellow cake mix.
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Eggplant is sliced into fries, then breaded and fried. This is a great side dish that I learned about while teaching English in China. It goes well as a side dish with seafood, burgers, barbecued meats or almost anything!
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The recipe has been handed down in the family, and temperatures were for a wood stove. I've adjusted them over the years, and it seems to work fine!
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Fresh corn kernels, crumbled bacon and sour cream bring delicious flavor to these quick deep-fried corn fritters.
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Mercedes grew up eating this dish, and she loves making it with freshly shelled beans. Her children love to shell the beans, and fresh beans make it quicker to prepare than using dry ones.
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Herbal and sweet with a dash of bitters.
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This corn pone recipe is as traditional as it gets, unsweetened and cooked in a cast iron skillet! This is the perfect side dish to accompany any Southern meal.
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This is French onion soup made the easy way! It's the perfect starter for fall or winter dinners. The secret is a splash of sherry vinegar and sherry wine. Top with a slice of baguette bread, sprinkle with Gruyere, and broil to golden brown for an impressive first course.
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Steak is great, but you'll really kill dinner by serving it with this umami-packed salad.