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Rosemary Donuts with Pomegranate Balsamic Glaze | Adventures in Cooking | Photo by Christiann Koepke of PortlandFresh.com

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from NYT Cooking

Tomato Éclairs With Creamy Ricotta and Basil Filling

These tomato éclairs use puréed tomato in a classic choux pastry dough with a filling of goat ricotta mixed with garlic and basil. The are excellent party food. (Photo: Andrew Scrivani for The New York Times)

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from Cooking Classy

Bean and Bacon Soup

90 degrees is basically considered fall right? Lol. I know I'm getting ahead of myself with all these fall recipes and soups but I just can't help it. I've

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In ‘The Food Lab,’ the Science of Home Cooking (Photo: Sonny Figueroa/The New York Times)

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from lifebeyondlaundry.com

Popsicle Stick Turkeys

The perfect Thanksgiving Day craft to keep the kiddos entertained while the real turkey cooks! Photo step by step instructions make it easy for kids to complete on their own! Kids Crafts | Fall Art | Thanksgiving craft projects

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from NYT Cooking

Baked Eggs With Onions And Cheese

Eggs can be baked on a bed of almost anything -- cooked spinach and sliced…

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Buttermilk Biscuts (Soul Food Style) - 2 cups self-rising flour (the key to great biscuits is the flour. If at all possible, chose a soft winter wheat flour like White Lily or Martha White), 1/4 cup All-Vegetable Shortening or Lard,1 cup buttermilk or you can use whole milk, flour for kneading, melted butter for brushing on top of the biscuits -- See Link for Instructions

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from NYT Cooking

20 Summery Plum Recipes

20 Summery Plum Recipes is a group of recipes collected by the editors of NYT Cooking

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from Cooking Light

80 Healthy Casseroles

76 Healthy Casseroles from Cooking Light - Pin now, read later

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from NYT Cooking

Mustard-Glazed Pork Tenderloin

With just five ingredients – pork, brown sugar, grain mustard, rosemary and sherry – you have an extremely simple though supremely satisfying dish. We like ours served with mashed sweet potatoes and a pile of sautéed greens, and the leftovers make great sandwiches. (Photo: Michael Kraus for NYT)

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