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A recipe for individual apple cakes with a maple buttercream topping.
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These flaky scones are particularly good because the oats are toasted first, adding a pleasantly nutty flavor.
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The best dessert combo ever makes its way to b bread.
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Cheddar cheese and cream-style corn combine to create this hearty holiday casserole.
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Classic Boston brown bread studded with raisins and steamed in a coffee can.
cooking.nytimes.com
Christina Tosi, the pastry chef and an owner of Momofuku Milk Bar, sits near the beating heart of David Chang’s eclectic and innovative Momofuku restaurant empire Off the clock, though, her cooking runs to inspired simplicity, as in this simple, tangy, slightly-caramelized at the edges slow-cooker cake, a version of which appears in her cookbook from Clarkson Potter, “Milk Bar Life.” Slow-cooker recipes invariably tell you to make something at night and enjoy them in the morning, or to make them in the morning and eat them after work That only works if you don’t sleep much, or have a part-time job
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Super gingery buttermilk scones, made with both candied and fresh ginger, with a hint of lemon.
cooking.nytimes.com
This is the first cold fried chicken I ever tasted, at Prune, in the East Village, where the chef, Gabrielle Hamilton, makes everything as slanted and far-fetched as nature itself I don’t know why she served it cold, not hot; I only know that I loved it, and do still She served it with butter lettuce and buttermilk dressing, and it is very good that way
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Smoked salmon, bacon, hard-boiled eggs, and avocado are tossed in a buttermilk dressing in this cobb salad, a filling lunch or dinner.
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Get Honey Fried Chicken Recipe from Food Network
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Use this easy, homemade batter for Martha Stewart's Handwritten Valentine Cupcakes with Chocolate Glaze