For the crust: Whisk together the flour, sugar, and salt in a large bowl. Toss the butter in the flour mixture until well coated. Using a pastry blender or 2 knives, cut the butter into the dry ingredients until it’s reduced to pea-size pieces, about 3 to 4 minutes. Drizzle in 4 tablespoons of the Read More…
From Fine Cooking magazine
From Women’s Health magazine. This recipe is for one serving, scale up according to how many folks you’re planning to feed.
This recipe from New York Times food writer Melissa Clark was published in Bon Appetit in 2011. Her recipe used mizuna, and I’m substituting arugula in mine.
Combine turmeric, shallots, garlic, chiles, and ginger in a small food processor and purée, adding up to 4 tbsp. water, to form a smooth paste; set aside. Trim tip and root ends of lemongrass stalks and remove tough outer layer. Using a meat mallet, smash lemongrass to flatten and tie into a knot. Heat oil Read More…
This ancient recipe came from Bon Appetit maybe a dozen years ago. Bake it as an entree or cut into smaller wedges as a pre-dinner bite for Thanksgiving.
Heat the oven to 375°F and arrange a rack in the middle. Line a baking sheet with foil, place the sweet potatoes on it, and bake until knife-tender, about 45 minutes to 1 hour. Place the baking sheet on a wire rack and set it aside until the sweet potatoes are cool enough to handle Read More…
From chef Brandon Frohne of Mason’s in Nashville by way of the James Beard Foundation.
Grease a 13x9x2-inch baking pan; set aside. In a large bowl, combine 1 cup of the flour and the yeast; set aside. In a small saucepan, heat and stir milk, granulated sugar, butter, and salt just until warm (120 degrees F to 130 degrees F) and butter almost melts. Add milk mixture and eggs to Read More…
From Southern Living.