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These. Are. So. Addictive.
And once you know how to make them, you will never have an excuse to not cook sweet potatoes again. Those kids that won't eat their veggies? Hah. They'll eat so many of these fries their skin will turn yellow from beta carotene.
Munch. Yum. Munch. Yum. I'm still eating them in my mind. I brought these over for dad to try. I think he only got to eat one or two because he was also eating the rest of his dinner, the dinner I abandoned in favor of these.
Continue reading "Oven Baked Sweet Potato Fries" »
You asked for it, you got it. Please welcome guest author Garrett McCord as he shares this outstanding butterscotch pudding recipe. ~Elise
When I was interning at Grange restaurant the most popular dessert item on the menu was the butterscotch pudding. People just loved it, and the second it came off the menu the demand for its return was so high that we would inevitably put it back on. Maybe it was a dessert you had to grow up with? Maybe it was a generational thing? Who knows? Either way, I didn't get it. What was so darn great about butterscotch? Eventually, I decided to take one of the puddings off the cart and see what the fuss was about.
People, I get it now.
Continue reading "Butterscotch Pudding" »
I have been bugging Hank Shaw for years for a good rabbit stew recipe and he's finally delivered. Thanks Hank! ~Elise
At the BlogHer Food conference recently, I asked Michelin-starred Chef Dominique Crenn what dish she was most proud of. She said rabbit with mushrooms, the way her mother made it. I never did get her recipe, but I love rabbit, and love mushrooms, so here is my take on a dish I imagine Chef Crenn might like.
This dish celebrates the onset of cooler weather. The combination of rabbit (you can easily substitute chicken if you are unable to find rabbit) mushrooms, butter, stock and roasted garlic are as wonderful as that first crisp day, when leaves are falling, schools are back in session, and football is on the TV.
Continue reading "Rabbit Stew with Mushrooms" »
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