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This rich chicken stew filled with carrots, peas, green beans, and onions is topped with buttermilk dumplings, and is ready in a little more than an hour.
cooking.nytimes.com
Biscuits are what take us into the kitchen today to cook: fat, flaky mounds of quick bread, golden brown, with a significant crumb Composed of flour, baking powder, fat and a liquid, then baked in a hot oven, they are an excellent sop for sorghum syrup, molasses or honey They are marvelous layered with country ham or smothered in white sausage gravy, with eggs, with grits
Ingredients: flour, baking powder, sugar, salt, butter, milk
cooking.nytimes.com
This recipe is by Cathy Barrow and takes 50 minutes, plus 30 minutes steeping and 12 hours resting after processing. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: wine, thyme, lemon juice, pectin, sugar, butter
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This quick, crowd-pleasing recipe for peach crumble cake is easy to make with typically on-hand ingredients.
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A quick and easy fruity dessert of baked apples, pineapple, and grapes dotted with butter and cinnamon.
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If you love the rich flavor of dark chocolate hot fudge sauce, try this easy and delicious version that needs only 5 ingredients. Serve it warm over ice cream.
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It's a fluffy pineapple bread pudding topped with cheddar cheese.
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With just six ingredients-and a little time over the stove-you can have a rich, chocolatey sauce to use with your favorite dessert.
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Beer and nuts in bite-sized baked puffs, sweet and salty.
Ingredients: honey, flour, sugar, butter, eggs, nuts, egg
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Cheesy potatoes and onions with seasoned pork chops on the top.
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Crisp, buttery phyllo cups are filled with a cooked sausage-mushroom mixture and topped with shredded cheese in this easy, bite-size appetizer.
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This extra-easy version of a classic casserole is homey, cheesy and topped with crunchy bread crumbs to make it even better.