Greens and Sausage Soup with Cornmeal Dumplings
This recipe is adapted from one by the New York Times’ Melissa Clark and published in Bon Appetit in January 2011.
This recipe is adapted from one by the New York Times’ Melissa Clark and published in Bon Appetit in January 2011.
This recipe is from Southern Living September 2013 issue. I’m in the mood for apple cocktails!
Did you see this recipe from “The Vegetarian Grill” by Andrea Chesman?
From Mark Bittman: “This is your go-to recipe for everyday winter squash; it will work with any variety, but I usually turn to butternut because it’s so much easier to deal with than all the others. Once you peel and cut the squash, you braise it in a small amount of liquid, then boil off the remaining moisture to glaze it. Other vegetables you can use: any winter squash (except spaghetti), though they will all be more difficult to cut and peel than butternut.” This recipe is from his “How to Cook Everything” (Completely Revised 10th Anniversary Edition).
This recipe was recently published in Cook’s Country magazine, the sister publication to Cook’s Illustrated and all from the good folks in America’s Test Kitchen. Simple, easy, perfect. No need to keep shaking a pan. Try it!
This one comes from Woman’s Day. A nice dish for a dinner party. Pretty presentation.
Sorry, cannot remember the original source for this recipe.
Another recipe from Southern Living. These days you can find really great smoked salts at stores like Strippaggio in Emory Point or Cook’s Warehouse. Use those instead of that hickory smoked salt they sell at the grocery store. They’re naturally smoked instead of artificially flavored and really yummy.
This recipe is adapted from Southern Living.
The longer this salad sits, the better it tastes, so let it marinate for an hour or more before serving. It’s adapted from a recipe in Saveur magazine.