From Faith: These are so wildly good, so light and fluffy, you will count the minutes until you can have them again, their edges golden and crispy, served with a lemon cream. We HAD to pass on this easy recipe to you from a new cookbook we love, Citrus by Valerie Aikman-Smith and Victoria Pearson. How […]
baking powder
Shortbread-Style Gluten-Free Pie Crust
When you’re gluten-free, you want flavor and texture, so we’re passing on a very good pie crust recipe from Saveur’s New Classics Cookbook. Whether you fill this shortbread-like crust with berries, stone fruits, or chocolate cream, every guest, gluten-free or not, will enjoy this one.
Corn Cakes
Corn cakes make a great side dish. Have them with a salad, or as a snack. They’re also fun to have for breakfast, or lunch.
Cornbread Stuffing Muffins!
Great for Thanksgiving and eight other months of the year—cornbread stuffing muffins baked in a muffin tin. How about passing that around at your holiday table? I found this recipe in an issue of Cooking Light magazine and had to give it a whirl.
Portobello Mushroom Po’ Boys
Alex Brown and Evan George, authors of Lust for Leaf, describe themselves as “bearded, mescal-swilling Martha Stewarts.” They co-write as Hot Knives at the site urbanhonking. By now you get the picture that they love food and, despite being vegetarians, have no use for rules or being hemmed in. Their recipes are original, ranging from veggie hot dogs […]
Shrimp and Bacon on Buttermilk Corn Pancakes
Cornbread, corn muffins, corn pudding—if it’s corn-centric, I’m all in. That’s why I love to serve savory corn pancakes for supper. I like to think of a corn pancake as a raft, a vehicle for anything wonderful that comes to mind. My new favorite topping for these savory buttermilk corn pancakes is shrimp, diced tomatoes, […]
