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This tangy winter salad is likely to convert anyone who doubts just how good cauliflower can be Make sure you steam the cauliflower until thoroughly tender so that it absorbs the dressing The dish is lovely with a mix of colorful cauliflowers, but can look nice with the standard white variety.
cooking.nytimes.com
Here is a nod both to the original bananas Foster at Brennan’s restaurant in the French Quarter of New Orleans and to the luxe version of bananas baba au rhum that the Louisiana chef Allison Vines-Rushing once cooked at Jack’s Luxury Oyster Bar in the East Village Silky and rich, deep with the flavors of bananas, rum and custard, it is not much work to make, and pays off in incredible flavor Do not be afraid to use an even darker sugar than the brown called for in the recipe, though molasses may be a step too far
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Wonton wrappers are stuffed with ground beef and pork in these Korean mandu, also known as fried egg rolls.
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This is an awesome French Onion Soup made at some of the old Famous Barr Department Store Cafeterias.
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A creamy turkey gravy recipe with bourbon.
cooking.nytimes.com
Ask your fishmonger to clean the crabs for you, because though the process is a quick and easy one, it's not for the squeamish There's not much cooking here Sometimes crabs spatter, so it's best to fry them in oil that's not smoking hot.
Ingredients: french, egg, milk, cornmeal, flour, cayenne, crabs
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While this two-ingredient Indian naan bread is not totally authentic, it sure works in a pinch and could not be easier.
Ingredients: flour, greek yogurt
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These versatile mayonnaise drop biscuits are a Southern tradition.
Ingredients: flour, milk, mayonnaise
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Get Giblet Gravy Recipe from Food Network
Ingredients: flour, chicken broth