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513 recipes found
Rosie's Buttermilk Biscuits
My grandmother often used lard in her buttermilk biscuits, but on occasion she'd use bacon grease. The latter preparation is my favorite because it adds depth of flavor and smokiness. She always used self-rising flour (specifically, White Lily brand), but all-purpose flour can be substituted with the addition of 4 teaspoons baking powder and 1/4 teaspoon of baking soda. Rendered bacon grease will contain a little salt, but not enough to season the entire batch of dough. Add 1/2 teaspoon kosher salt along with the leaven.
Roasted Beet and Yellow Tomato Salad with Goat Ricotta and Basil
The acidity of the yellow tomatoes combined with the sweetness of the beets and that tang of the goat ricotta embodies the colors and flavors of summer in an absolutely perfect way. Inspired by some of the beautiful food photography all around the web, this is an absolutely fantastic salad to brighten up your table and bring joy to your tastebuds!
Giddy Swamp South Carolina Hash
My giddy swamp hash recipe is from the German belt of South Carolina and uses pork and mustard prominently but other parts of the South might use beef.
Balsamic Roasted Brussels Sprouts
Roasting the Brussels Sprouts brings out the sweetness. The balsamic reduces to make a yummy caramelized glaze.
Minted Strawberry Melon Salad
A perfect addition to your summer barbeque, this fruit salad is cool, sweet and refreshing!
Kale & Quinoa Salad
All winter my favorite dish was "greens and beans." That general description allows for lots of variation, and we tried 'em all. For spring (and a hot day that felt like summer), I wanted a new, fresh salad that was substantial enough to stand up to grilled meat while still tasting light and bright. Kale, of course, is the miracle food of the moment (during a recent visit, a friend told me "every restaurant in Brooklyn has a kale salad"), and quinoa probably is too. Anyway, both offer earthy flavor with lots of protein and nutrients.
Spinach with artichoke
I was trying to spruce up a side dish of spinach, and since my kids like artichokes, I thought adding those would be great.
Brown butter ramps
The hill behind my friend's house is covered in gorgeous ramps each spring, which she generously shares with me. Since I never know when a bunch of ramps will show up at my back door, I've developed a way to use them that's quick, easy, and goes well with anything I'm making for dinner.
Salt and Vinegar Grilled Potatoes
This is the perfect side dish to any warm weather grilling dish. Steak, fish, burgers or kebobs are all wonderful complements to this versatile and bright side dish. Par-boil yukon gold slices in salt-n-vinegar bath. Grill them for a bit of char. Finish them off with a drizzle of fruity olive oil, sea salt & a healthy glug of vinegar (red wine/ malt/ apple cider - whatever works)!
Post-holiday artichokes braised in sweetened red wine vinaigrette
So I'd just got back from holiday and had been to the market for supplies. When I got home, however, I realised that despite having bags full of fresh veg I had very little to draw them together with. What to do? Well, get happy with the vinegar, oil, garlic and honey and braise those gorgeous, violet lovelies, of course! The secret ingredient being the cynarin in the artichokes that makes everything around them taste sweet - yes, even vinegar ...
Simple Glazed Carrots
The preparation of the carrots is very specific, so stay on track. Once cooked, the carrots are delicious and addictive. Slightly adapted from Martha Stewart
grilled courgettes with fresh mint
Mashed Sweet Potato Tots
I prefer tender mashed tots to the soaked-in-oil shredded variety sold in the supermarket. A coating of crushed rice cereal gives them a light crunch ... and makes them gluten-free as well.
Marcella Hazan's Braised Celery with Onion, Pancetta, and Tomatoes
For this braised celery recipe, cover it with olive oil, tomato, pancetta, and onion, then stand back. Serve it with a juicy roast chicken, lamb, or veal chops.
Crisp & Tender Roasted Root Vegetables
Use any combination of root vegetables you like for an easy, versatile side that works with pretty much any main dish.
Creamed Fennel and Leeks
There really isn't anything earth shattering about this recipe other than it is really comforting. Creamed fennel and leeks are a wonderful pair.
Clear veggies soup
This is an easy and satisfying quick meal that can be eaten at any time of the day. Vegetarians friendly!
No Knead Country Loaf
I’ve always cherished the dear notion of forming an intimate relationship with wild yeast lassoed from thin air with water and flour, but more often than not when faced with the prospect of a multi-day process and feeding schedule, I end up running out to the store instead. While it’s no indignity to pay a baker for your bread, I still prefer being able to conjure sustenance from, seemingly, pennies and dust at home. The ever popular “no knead” method now allows me the satisfaction of more often than not baking my own bread, but it’s low maintenance enough that I can actually, in real reality, integrate it into my weekly routine. If traditional artisan methods are like having a dog, this "no knead" method from Jim Lahey's book "My Bread" is more like having a cat. Just leave it alone and let it do its thing. This recipe is now my reliable go to when I haven’t time for a “project” but want bread. Which is mostly always. Even better you can make it your own by folding in almost anything right at the beginning when mixing the basic ingredients: nuts, fruit, spices, olives, cheese, roasted garlic, or herbs. Make it your own. A ribollita with olive bread is a natural, and pain perdu made with spiced cranberry & walnut bread is heavenly. Note: All purpose flour will work in a pinch here.
Mandarin Orange Jello with Lemon Pudding
This is a recipe that I made with my mom growing up. It was a recipe that we made for springtime holidays, birthdays and family dinners. This recipe has now become one of my kids favorite recipes to help make!
Chez Panisse's Potatoes and Onions Roasted with Vinegar and Thyme
This recipe is one of the first recipes I ever cooked using the new potatoes from my garden. I used Russian Banana's and boy did it make them shine. I still use this recipe often. It is a standard, it's easy and delicious with all kinds of other dishes.
Tambuli with Stinging Nettles or Spinach
It's a versatile Indian dish that can be made with any green wild plants such as spinach, kale, mint, etc.
Carlo Middione's Polenta Facile
This is a no-nonsense Polenta Facile technique familiar to Italian restaurant kitchens everywhere -- the longer it sits, the better it gets. Try this recipe!
Baby Bok Choy with 5 Ingredients in 5 Minutes
Recently I have found that cooked vegetables filled me up more and were equally satisfying for lunch as a salad, so I have taken to alternating my lunches between a cooked veggie and and raw salad. I also have to take a minimum amount of time for lunch, so I rustled up this quick prep with minimum fuss. I like my baby bok choy to be both crunchy and soft, so I use the entire leaf, including the plumper white stems.
Mint Pea Barley Risotto With Oyster Mushroom, Leeks And Roasted Asparagus
I used three color Asparagus for this recipe!