Clean, de-stem, and cut collard greens into wide strips. In a large, heavy pot, add sorghum and vinegar and bring to a low boil. Add fatback (or bacon) and onion and cook, stirring, for 2 to 3 minutes. Add greens, chicken stock, and cayenne pepper. Season to taste with salt and pepper. Toss thoroughly and Read More…
From chef Eddie Hernandez of Taqueria del Sol.
Adapted from her new cookbook, “Summerland.”
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.