Photo by Joseph De Leo, Food Styling by Judy Haubert
This satisfying snack mix comes together easily, especially when you’ve saved some of your leftover biscuits to make it. Just cut them into cubes before you start.
This recipe was excerpted from 'Cheryl Day's Treasury of Southern Baking' by Cheryl Day. Buy the full book onAmazon.
The clams’ natural briny sweetness serves as a surprising foil for the tender fritter batter—just be sure to pull off the tough outer coating of the siphon.
Berbere is a spicy chile blend that has floral and sweet notes from coriander and cardamom, and when it’s paired with a honey glaze, it sets these wings apart from anything else you’ve ever had.
We don’t bake with grapes as often as we should. But even the most average supermarket varieties come alive when roasted with a bit of sugar and seasoning.