Recipes That Go Big on Herbs, Crunchy Veg, and Whatever’s Cold Enough to Eat Outside appeared first on Cook What You Love.

Get ready to impress your guests and sweeten your Independence Day with these 21 desserts. These recipes are perfect for ...

July's mix of Southern-made food and kitchen products includes spicy candy from Texas, snack mix from North Carolina and fresh, locally-made flan.

Michigan’s Best Generations-old family recipe is the secret to Lou’s fresh, light and fluffy doughnuts Published: May. 31, 2025, 7:30 a.m. 11 1/11 LOCAL EATS: Mid-Michigan's Lou’s Donut Co.

Black carrots are mainly grown in lesser quantity and are more of a niche crop. Red carrots, on the other hand, are very widely grown, which means they are more available and affordable.

1 tsp. vanilla Food coloring (red, yellow, green) Glad Wrap sandwich bag For the bars: 1/2 cup (1 stick) unsalted butter, melted 1/2 cup packed light-brown sugar 1/4 cup granulated sugar 1 large ...

Add the carrots and cook over high heat, stirring once, until lightly browned in spots, about 5 minutes. Meanwhile, in a small bowl, mix the miso with the butter, brown sugar and half of the ...

Next, fill up a large saucepan with enough vegetable oil to submerge the doughnut balls. Heat this to 180C, then when hot, carefully lower the batter into the oil.

Stir them through the mixture then pour everything into the lined loaf tin. Bake for 45 minutes at 180C until a skewer comes out clean. After baking, take the tin out of the oven and let the cake ...

Add the carrot, cover and simmer over moderate heat until tender, about 15 minutes. Drain, transfer to a mini processor and puree. In the same saucepan, bring the wine to a boil.