These biscuits are so simple that anyone can make them. I use self-rising flour, which means that the leavening (what makes things rise) is already in the flour. I add lard and real buttermilk. Once the biscuits are cut and on the cookie sheet, I brush the tops with melted butter before and after baking.
You can buy gorgeous berry-topped bowls at juice bars across the country, or make your own by blending up the base, pouring it into individual bowls and freezing. Once frozen solid, they’ll last for weeks.
In this recipe, I tested with an organic sweet potato with a very pale cream interior (kind of the color of Yukon golds). Next time I might look for orange sweet potatoes, since I am a sucker for the color and it makes a holiday table feel like a holiday table to me.
Stuff birds that are 1 to 1 1/4 pounds with one-third cup stuffing instead of the half-cup, and start with a cooking time of 25 minutes. You’ll know they’re properly cooked when the internal temperature, taken in the thickest part of the thigh, registers 165 F.
Chutneys are typically a sweet, sour, and savory combination of fruits, vegetables, and spices that are cooked to a stewed consistency. CIA Chef John Kowalski explains, “Chutney contains fruit and sugar to give it a sweet taste, and almost all chutney contains vinegar and perhaps onions to give it a corresponding sour flavor. Like jams and jellies, chutney can be chunky or smooth. In India, spicy chutney is usually served with curry and often with cold meats and vegetables.”
Today’s Sweet Potato and Brussels Sprouts Hash is filling enough to step in for less healthy options at your holiday table, but broad enough in its appeal to be eaten year-round (OK, so maybe not at your 4th of July barbecue).
So off we go, on the hunt for a new and simple side dish. This is definitely one to keep in mind when you’re making a stir fry or other Asian-influenced dish. It’s especially useful since you can make the drizzle ahead of time, pop the vegetable in the oven, and get to work at the stove making the rest of the meal. The cauliflower or broccoli needs no attention as it roasts, only the sound of the buzzer to remind you to take it out of the oven.
“In the search for the pinot noir of apples, we’ll go far and wide,” Dolginow said.
Cheese straws are closer to a crumbly savory shortbread cookie than they are to flaky biscuits. These days, the term “cheese straws” encompasses a category of savory crackers in all different shapes and some even made with puff pastry.