Blog Post & Recipe: Vegetarian Mushroom & Cannellini Bean Ragout Recipe
The ragout can be made up to 2 days in advance. Store, covered, in the refrigerator. Reheat before serving.
Recipe: pumpkin chili with cornbread smudges
The corn "smudges", as I've dubbed them, were an attempt to make cornbread flavored crackers... they tasted great with the chili, but be warned, they aren't crispy crackers.
Blog Post & Recipe: Fried Green Tomatoes
Tip: They key to fried green tomatoes it to make sure that the tomato slices are not too thick to ensure that they get cooked all the way through. ... Tangy green tomatoes dipped in buttermilk and cornmeal and then fried until golden brown and crispy on the outside.
No comments:
Post a Comment