The Essential New York Times Cookbook: Grilled Onion Guacamole
So the husband says, and I quote, “This is the best guacamole I’ve ever had.” And the man eats a lot of guacamole. “Obsession” would not be too strong a word for his relationship with guacamole. It is good. I love onions that have been...
Off Topic: Rainbow Chopped Salad
Do I seem a little salad-obsessed? My daughter would respond with a definitive “YES!” Personally, I don’t think you can eat too much salad. And it’s not like I’m ignoring my friends hamburger, cake and alcohol. So let’s add one more...
The Essential New York Times Cookbook: Buttermilk Roast Chicken
This is a really handy little number to have in your repertoire. The brine is started at least the night before and then the chicken just roasts, mostly unattended, for 1 hour and 15 minutes. As I was eating it, it occurred to me that this is really fried chicken...
The Essential New York Times Cookbook: Fettuccine alla Romana
It’s recipes like this that make me wonder why anyone would buy a jar of congealed hydrogenated oil, corn syrup, and stabilizers calling itself “Alfredo sauce.” This is almost as easy as opening that jar. This recipe was featured in an article by...Recent Comments
Yummy
These biscuits are grand they are going on the Breakfast/coffee table. nhlegge16@gmail.com
The thanks for how to print this recipe was to Ann
Excellent advice. I tried to copy & paste but it wouldn't let me copy. Thanks for the great tip.
Can I use frozen blueberries?