Bumbleberry is an old term meaning mixed berries. Blackberries, raspberries and strawberries are used here, but blueberries or boysenberries can be added or substituted. This recipe can easily be doubled.
Read more about this recipe in the Santa Monica Farmers' Market Cookbook.
Larry Forgione's Chocolate Pudding
Larry Forgione's Chocolate Pudding
Larry Forgione is an elegant chef and his chocolate pudding is one of the best that I know. The chocolate used in this recipe should be the very best. If using Baker’s Semi sweet chocolate, reduce the sugar to 2/3 cup (1/3 cup each in step one and in step two).
This recipe is part of the Barbara Kafka Dessert Anthology.
Old-Fashioned Buttermilk Biscuits
Old-Fashioned Buttermilk Biscuits
These biscuits are made the classical way, a method whereby the butter and flour is rubbed into flakelike particles by hand. I'm sure you will agree that the extra effort is well worth the reward.
Read more about this recipe in Carole Walter's Great Coffee Cakes, Sticky Buns, Muffins & More.
These grits can be treated as a side dish and held for hours in a low oven with few ill effects, and the leftovers reheat wonderfully.
Read more about this recipe in Virginia Willis' Bon Appétit, Y'All.
Roasted Corn With Spicy Tomato Butter
Roasted Corn With Spicy Tomato Butter
In this dish, corn is grilled in its husk, where it steams and absorbs a smoky flavor that is enhanced with a flavorful butter made with chili paste and garlic salt.
This recipe is part of Andrew Schloss's Sunday Dinners.
Skillet Spoonbread Cobbler With Vegetables
Skillet Spoonbread Cobbler With Vegetables
This soufflé-like spoonbread is gussied-up cornbread -- made with corn chips instead of cornmeal for heartier flavor and texture. Add a cupful of fresh corn to the vegetable mix if available.
Read more about this recipe on the Washington Post.
These light, rich rolls are baked in muffin tins, which eliminates the skill and time normally needed for shaping rolls. They don’t require kneading, either, because the long, slow first rise develops both the gluten and the appealing yeasty flavor.
Read more about this recipe at the Washington Post.
Endive Salad With Dijon Dressing And Honey-Coated Pistachios
Endive Salad With Dijon Dressing And Honey-Coated Pistachios
The nuts can be prepared a day in advance and stored in an airtight container at room temperature.
Read more about this recipe at the Washington Post.
Using milk results in an earthy flavor; cream imparts a rich sweetness. If these potatoes sound bland, use the minimum amount of butter and cream, and gently stir in up to 1-1/2 cups of grated cheddar or Gruyère cheese while the potatoes are hot.
Read more about this recipe at the Washington Post.
Bacon And Sage Mashed Potatoes
Bacon And Sage Mashed Potatoes
Save these rich, decadent mashed potatoes for the coldest, dreariest winter day.
Read more about this recipe at the Washington Post.
Simmered with onion, thyme and sage leaves, these butter beans are smooth and creamy and make a perfect side dish for a Southern meal.
Read more about this recipe at Cook & Eat.
My grandfather used to make home fries to serve with fried chicken thighs. He always made them using sliced raw potatoes, and I do too -- because they keep their shape well and cook evenly.
Read more about this recipe at Coconut & Lime.
